Sea Salt Scotcheroos

Sweet, salty, crispy, crunchy. This sweet treat has it all, and they will be gone before you know it. You may even want to make a double batch, they’re that good.

Prep Time 10 mins

Rest Time 30 mins

Total Time 40 mins

Ratings: 5 from 1 votes

Cooking Method: No Bake

Courses: Sweet Treats

Difficulty: Beginner

Best Season: Suitable throughout the year

Description

My dad always made these when I was a kid, and they quickly became one of my favorite treats! They’re super simple to make and my recipe has only 7 ingredients. The flaky sea salt seriously makes this treat extra decadent. Trust me, you will not want to skip this recipe!

Ingredients

5 cup Puffed Rice Cereal (My favorite is Trader Joe's brand)
1 1/4 cup Peanut Butter (Or nut butter of choice)
2/3 cup Honey
4.5 oz Dark Chocolate Chips (I used Lily's Sweets Brand, about half of the bag)
4.5 oz Butterscotch Chips (Again, I used Lily's Sweets, about half of the bag)
Flaky Sea Salt

Instructions

1
1. Using a 9x13 baking pan, spray with non-stick spray and place parchment paper in the pan, for easy removal. (You can also just use non-stick spray if you don’t have parchment paper, but make sure to coat the pan completely)
2. In a saucepan on medium-low heat, combine the peanut butter and honey and stir consistently until smooth and melted together.
3. In a large mixing bowl add the puffed rice cereal and peanut butter honey mixture and stir until fully combined.
4. Add the cereal mixture to the prepared baking pan and spread it out evenly using a rubber spatula.
5. In a microwave safe bowl, add the chocolate chips and butterscotch chips and microwave in 15 second increments stirring each time, until almost melted. Take it out and mix until fully melted. Be sure not to over-heat as it will harden up and not be smooth and melty.
6. Pour the melted mix over the cereal mixture and spread evenly. Using an off-set spatula helps, however the rubber spatula will work as well.
7. Sprinkle the flaky sea salt over the top while it’s still wet to ensure it sticks. I like to use a good amount of the salt, because it really gives that salty & sweet balance.
8. Let the scotcharoos rest at least 30 minutes, or until the chocolate top has set completely. Remove from the pan using the parchment paper (or just leave in the pan if you didn't use any) and cut into 24 squares.

Notes

If you like a thicker layer of the chocolate and butterscotch, you can add two layers. Once the first layer is hardened, go ahead and melt the remainder of chocolate and butterscotch chips in each bag and repeat the process to pour over the top for an additional layer, and add the salt on top of that.

Keywords: Dessert, Sweet, Treat, Sweet Treat, Chocolate, Peanut Butter, Nut Butter, Butterscotch, Crispy, Sea Salt

Read it online: https://blissfulbitesblondie.com/recipe/sea-salt-scotcheroos/