scotch-a-roos: simplicity is divine

What could be sweeter than a delicious and simple recipe? A NO-bake one! As much as I love baking, (and I really love to bake even though baking times and temperatures can stress me out) I love me some simple no-bake sweetnesses that can be made in no time. 

So, what else do I love? Chocolate. And peanut butter. Together. The end.

I got this recipe from one of my favorite blogs: Piece of Cake. It’s totally my style of no-fuss and simple yet scrumptious delights! So here’s a recipe to satisfy those peanut buttery cravings I know many people out there have.

Scotch-a-Roos

 

Yields about 16-20 bars

Ingredients

2 1/2 cups rice crispy cereal
1/2 cup light corn syrup
1/2 cup sugar
1/2 cup creamy peanut butter
1/2 cup semi-sweet chocolate chips
1/2 cup butterscotch chips (Ok so I only had Reese’s peanut butter chips, which I guess doesn’t technically make these scotch-a-roos, so I suppose they were double-peanut-buttery-a-roos…fine by me!)

Procedure

Start off by lining an 8 x 8 inch baking pan either with parchment paper (leave an overhang for easy removal) or with baking spray.

Place the rice crispy cereal in a medium bowl and prepare the rest of the ingredients. Dissolve the sugar in the corn syrup over medium heat in a small or medium saucepan until the mixture begins to bubble while stirring often.

In a separate saucepan, melt the semi-sweet chocolate chips and butterscotch chips over low heat. You can also melt them in a heat-safe bowl in the microwave, but since I do not own a microwave (oh yes, you read correctly), I simply melted them over the stove top. 

Once the corn syrup mixture has started to boil, remove from the heat and stir in the peanut butter to melt it all together. Pour over the rice cereal and mix until evenly incorporated.

Press the cereal down into the prepared pan and evenly pour the chocolate over it. Refrigerate until the chocolate has set but is not too hard in order to cut easily, about 30 minutes.

Cut, eat and enjoy!