Perhaps you spotted a scotcheroos recipe on the side of a Rice Krispies box as early as the 1960s. The dessert is still a staple at sleepovers, potlucks, and bake sales throughout the Midwest, especially in North Dakota and Iowa. Most easily described as peanut butter Rice Krispies Treats layered with chocolate and butterscotch, scotcheroos are practically impossible to dislike. The base is made with puffed rice cereal that’s coated in peanut butter, melted sugar, and corn syrup to create a sturdy yet chewy foundation. The corn syrup is key: It’s what prevents it from becoming too hard or brittle, lending it a pleasantly bendy, not snappy, texture. You’ll also want to use creamy, no-stir peanut butters like Jif or Skippy, not brands that have a tendency to separate. This recipe also adds a heavy dose of both vanilla extract and salt to the cereal mixture, welcome additions that, while not what I grew up with in the Midwest, balance out the sweetness and appease my adult sweet tooth.
A top layer of melted semisweet chocolate swirled with melted butterscotch chips adds drama and the signature flavor the bars are named for. Nestlé Toll House Butterscotch Morsels, found in the baking section of most grocery stores, are the go-to brand for making scotcheroos, but Guittard Butterscotch Baking Chips are my personal favorite if you can get your hands on them. A showering of flaky sea salt on top adds to the wow factor and provides a sparkling crunch that tames any lingering sweetness.