After multiple attempts and fails at making scotcharoos the traditional way using corn syrup and lots of sugar (all which ended up being much too sweet for my family) I decided to try making the rice krispie base with marshmallows and am happy to report that they turned out so much better! Not only are marshmallow based scotcharoos less sweet, they hold up better and don’t turn stale within a few days like the scotcharoos with corn syrup tend to. These treats are a great option for school lunches, coffee dates or just simply treating yourself and your family!
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Best Marshmallow Scotcharoos
Ingredients
- 1/4 cup butter
- 2 1/2 tablespoons vegetable oil
- 10 oz. package regular sized marshmallows
- 1/2 cup creamy peanut butter
- 5 cups Rice Krispie cereal
Topping:
- 1/2 cup butterscotch chips *See note
- 1 cup chocolate chips
- 1 teaspoon vegetable shortening *See note
Instructions
Rice Krispie Base:
- Melt butter in a large 4–5-quart stockpot. Add oil, marshmallows and peanut butter, then continue cooking and stirring over medium-low heat until the marshmallows are fully melted.
- Stir in 5 cups rice Krispies (can add a little more if the mixture seems too wet), then press the mixture into the bottom of a greased 13 by 9-inch baking dish, spreading until nicely packed down and even.
- Using a double broiler or microwave, melt together the butterscotch chips, chocolate chips and vegetable shortening stirring frequently (double broiler) or every 10 seconds (microwave) until fully melted and smooth. Spread the butterscotch chocolate topping evenly over the Rice Krispie base, then allow to cool for several hours before cutting. Serve and enjoy!
Notes
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Other dessert bar recipes you may enjoy:
- Rice Krispie treats
- Browned Butter Chocolate Chip Blondies
- Chocolate Peanut Butter Brookies
- Amish Oatmeal Strawberry Bars
- Amish Oatmeal Rhubarb Bars
- Cherry Pie Bars
- Pumpkin Cheesecake Bars with Nut Topping
- Peanut Butter Blossom Bars
Step 1: Melt butter in a large 4–5-quart stockpot. Add oil, marshmallows and peanut butter, then continue cooking and stirring over medium-low heat until the marshmallows are fully melted.
Note on scorching:
Be sure to watch the marshmallow mixture closely while melting. Marshmallow and peanut butter can scorch easily if melting over heat that is too high, or if it is not stirred frequently.
Step 2: Stir in 5 cups rice Krispies (can add a little more if the mixture seems too wet), then press the mixture into the bottom of a greased 13 by 9-inch baking dish, spreading until nicely packed down and even.
Note:
You can also use parchment paper to line the baking dish before adding the Rice Krispie mixture. This makes removing the bars for cutting more easy but is not essential.
Step 3: Using a double broiler or microwave, melt together the butterscotch chips, chocolate chips and vegetable shortening stirring every 10 seconds until fully melted and smooth.
Why add vegetable shortening?
When melting chocolate and butterscotch chips together, adding a little vegetable shortening (Crisco) helps to create a smoother chocolate base that is easier to spread and also has a nicer finish with less air bubbles. You do not want to use butter, because the water in the butter can cause the chocolate to seize.
Step 3 continued: Spread the butterscotch chocolate topping evenly over the Rice Krispie base. Optional step: use a skewer to swirl in the chocolate, creating a pretty design to finish them off.
Final touches: Allow the scotcharoos to cool for several hours (you can even chill them in the refrigerator to allow the chocolate butterscotch topping to harden), then cut into squares and enjoy!
Storage notes:
These bars keep well if tightly wrapped or kept in an airtight container for up to a week at room temperature. You can also freeze them for up to several months.
I don’t know how your day is going, but Jesus does and cares about every part of it. The dirty, the messy, the victories and the silent struggles in between. I pray you can feel his presence today and that you find peace in coming to him with your burdens.
Thank you for stopping by! Feel free to pin or print this recipe using the icons in the recipe card, but please leave a comment and recipe rating in exchange. Thank you for your support! -Marilyn Stoltzfus Peight.
