Scotcheroos made with salted caramel, peanut butter, and chocolate. OH EM GEE.
If you’re searching for an easy dessert that takes approximately 10 minutes to whip up and 10 minutes to wolf down, look no further. Friends, meet Salted Caramel Scotcheroos.
So the story behind these babies is that I made them on Thursday at 4:30pm. It took everything in my power not to eat them, because I needed to save them for photographing. Alex came home from work and I gave him a bite of one. His response: “wait, how many can I eat because these are amazing.” Coming from a rower who doesn’t like sweets, this was a big deal.
“No, you can’t, the light is gone and I can’t photograph them,” I said.
The night went on. Slowly but surely, we found ourselves gravitating towards the bars. We just couldn’t wait. So we ate them. Well like 4 of them.
Then Saturday night we went out for dinner and drinks with friends. At 2am we were saying goodbye, but then I remembered I had Salted Caramel Scotcheroos at home. So I invited them over. We all walked back to our place through the freezing cold. All for scotcheroos.
The next morning, my friend from out of town, who is currently staying with us, ate one for breakfast. And then I did, too.
So like… yeah. Big fan.
If you haven’t seen it already, be sure to check out my gift guide series, especially this one for photographers! And go make these Scotcheroos.
- 1 cup granulated sugar
- 6 tablespoons salted butter
- ½ cup heavy cream
- 1 teaspoon salt
- 1 cup creamy peanut butter
- 6 cups rice krispies
- 4 cups semi-sweet chocolate chips
- Grease a 9x13 baking pan with butter, then line with parchment paper. Set aside.
- In a small saucepan, heat the sugar on low heat until it's completely melted, swirling the pan gently every 20 seconds or so. Remove from heat immediately and stir in butter. The mixture will violently bubble. You're doing it right.
- Pour in the heavy cream and sea salt. Stir until everything is combined. Use a whisk to stir in peanut butter.
- Pour rice krispies into a large mixing bowl. Pour salted caramel peanut butter mixture and fold gently to combine.
- Place mixture into prepared baking pan, pushing it evenly into the pan. Set aside.
- Heat the chocolate chips in a double boiler over low heat until fully melted. Pour melted chocolate over the krispies, smoothing to the edges. Allow to cool completely (about 1 hour) before cutting into 2 inch squares.