If you grew up in the Midwest, chances are you’ve had more than a few Scotcheroos. You know, those chewy, peanut-buttery bars topped with a delicious layer of chocolate and butterscotch. So good. But this version takes that nostalgic favorite and gives it a fun new twist — literally. These Scotcheroo Rolls have all the flavors you know and love, but instead of being cut into squares, they’re rolled up into swirled little bites that look as good as they taste. They’re chewy, sweet, and make for the perfect treat for potlucks, bake sales, or a cozy night at home.
The base starts with that classic combination of crispy rice cereal, peanut butter, and corn syrup. A quick boil of sugar and syrup brings everything together before the peanut butter and vanilla get mixed in for that signature flavor. Pour the syrup over the cereal and mix until it’s well coated, then you’ll press it out into a thin rectangle to create the base.
Pop the chocolate and butterscotch chips in the microwave for a quick melt and you’ve got a smooth, creamy layer that spreads easily over the peanut butter base. Once it’s had a little time to set, roll it all up into a tight spiral.
Once sliced, each roll is a bite-sized version of the treat you already know and love, chewy, chocolatey, and full of that Midwest charm. Store them in an airtight container, and they’ll stay fresh for days (though it’s unlikely they’ll last that long). Whether you’re bringing them to a gathering or just making a batch to keep on the counter, these Scotcheroo Rolls are sure to be a hit!
Scotcheroo Roll
Ingredients
- 6 1/2 cups rice krispie cereal
- 1 1/3 cups light corn syrup
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup smooth peanut butter
- 1 3/4 cups semi-sweet chocolate chips
- 1 1/2 cups butterscotch chip
Preparation
- Pour cereal into a large bowl and set aside.
- In a medium-sized saucepan, combine corn syrup and sugar. Bring mixture to a boil over medium heat while stirring often. Boil for 30 seconds.
- Remove pan from heat and mix in vanilla and peanut butter. Pour mixture over cereal and use a greased spatula to mix until evenly coated.
- Place a large piece of parchment paper on a large cutting board. Lightly grease paper.
- Transfer cereal mixture to the center of the paper and use the spatula to press into a large rectangle about 1/3-inch thick.
- Place chocolate and butterscotch chips in a large microwave-safe bowl and heat in 30 second increments, stirring in between, until fully melted.
- Pour melted chip mixture over the cereal base and spread into a thin layer covering the full rectangle.
- Allow chocolate to set for about 30-45 minutes. Time will vary with the temperature in your kitchen.
- Once chocolate is mostly set but still slightly tacky, start on the long side of the rectangle and roll tightly to form a pinwheel. Allow chocolate to fully set.
- Once chocolate has hardened, use a sharp knife to slice into rounds about 1/2-inch thick.
- Store in an airtight container until ready to serve.
Recipe adapted from Thegunnysack.com