Ingredients for White Chocolate Scotcheroos
- 1/2 cup light corn syrup
- Granulated Sugar
- 1 cup creamy peanut butter
- Crispy Rice Cereal
- 12 ounces white almond bark, broken into pieces
- 1 cup butterscotch chips
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How to Make White Chocolate Scotcheroos
- Preheat your oven to 350°F (175°C) for 5 minutes to warm the pan before use. Grease a 9x12 inch baking pan.
- In a large bowl, measure out 5 cups of Rice Krispies cereal and set aside.
- In a medium saucepan over medium heat, combine 1 cup granulated sugar and 1/2 cup light corn syrup.
- Stir constantly until the sugar dissolves and the mixture comes to a gentle simmer. Do not let it boil.
- Remove from heat and stir in 1 cup creamy peanut butter until completely combined and smooth.
- Pour the peanut butter mixture over the Rice Krispies cereal and stir gently but quickly until all cereal is evenly coated.
- Pour the mixture into the prepared 9x12 inch pan and use a greased spatula or your hands to press it down evenly.
- In a double boiler or a heat-safe bowl set over a pan of simmering water, combine 12 ounces of white almond bark and 1 cup butterscotch chips.
- Stir constantly until the chocolate and chips are completely melted and smooth.
- Pour the melted white chocolate mixture evenly over the peanut butter layer.
- Spread the topping evenly across the surface using a spatula.
- Let the Scotcheroos cool and set completely at room temperature before cutting into squares. Refrigerating for 30 minutes will speed up the setting process.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
36g
Fat
7g
Carbs
5g
