It's so good to be sharing a recipe with you! It's been a busy few weeks with my day job and it hasn't left a ton of time to get all up in my kitchen and blog.
I've made the classic scotcheroo before but I decided to change it up and make it even more peanut buttery and chocolaty. I seriously never tire of this combo. I'm also a sucker for recipes that use corn syrup - it always makes such a chewy dessert.
You could totally mix up this recipe with any cereal you have on hand. Just don't use more than 5 1/2 or 6 cups or cereal to make sure the bars are good and chewy.
Peanut Buttery Scotcheroos
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
5 1/2 cups peanut butter chocolate crunch cereal (I use Aldi brand but could be Cap n' Crunch brand)
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
Lightly butter a 9 x 13 pan and set aside. Measure out all ingredients so you're ready to go.
Pour corn syrup and sugar into large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
Remove from heat. Stir in peanut butter. Mix until smooth. Add in peanut butter chocolate cereal. Stir until well coated.
Pour mixture into prepared 9 x 13 pan and press down.
In a separate microwave safe bowl, melt chocolate and peanut butter chips by microwaving on medium heat for 45 second bursts, stirring between each burst, until smooth. Spread evenly over cereal mixture.
Let stand at room temperature, uncovered, until firm. When cool and set, cut into bars and serve.
Source: adapted from the classic
Printer Friendly Recipe