Scotcheroos made with salted caramel, peanut butter, and chocolate. OH EM GEE.

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.

Scotcheroos made with salted caramel, peanut butter, and chocolate. OH EM GEE.

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.

Scotcheroos made with salted caramel, peanut butter, and chocolate. OH EM GEE.

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.

Salted Caramel Scotcheroos
 
Author:
Serves: 20 2-inch squares
Ingredients
for the salted caramel
  • 1 cup granulated sugar
  • 6 tablespoons salted butter
  • ½ cup heavy cream
  • 1 teaspoon salt
for the scotcheroos
  • 1 cup creamy peanut butter
  • 6 cups rice krispies
  • 4 cups semi-sweet chocolate chips
Instructions
  1. Grease a 9x13 baking pan with butter, then line with parchment paper. Set aside.
  2. 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.
  3. Pour in the heavy cream and sea salt. Stir until everything is combined. Use a whisk to stir in peanut butter.
  4. Pour rice krispies into a large mixing bowl. Pour salted caramel peanut butter mixture and fold gently to combine.
  5. Place mixture into prepared baking pan, pushing it evenly into the pan. Set aside.
  6. 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.

 

26 comments

Reply

Hahaha your story – I’ve never had scotcheroos before, but I can imagine how great they must taste! And I totally recognize myself in this, food shouldn’t be eaten before it’s properly photographed 😉

Sarah | Broma Bakery
Reply

Right?? Unfortunately sometimes I just can’t wait 🙂

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MMMmmmmm! These sound incredible! I kinda just wanna eat a whole plateful!

Sarah | Broma Bakery
Reply

And that’s exactly what we did. Ha!

Reply

OMG is right Sarah! I’m always looking for quick and easy desserts around the holidays! Can’t wait to try!

Sarah | Broma Bakery
Reply

Thank you Mary Ann!

Reply

10 minutes?! I’m going to make these!!! LOVE!

Sarah | Broma Bakery
Reply

DO IT! The girls will just love em 🙂

Reply

I could easily eat every one of those!

Sarah | Broma Bakery
Reply

Can confirm, is possible.

Reply

I’m thinking the rice krispie treat fiend of a husband of mine would go nuts for these. Maybbeee I’ll make him some 😉

Sarah | Broma Bakery
Reply

And eat some along the way. Heheheh.

Reply

Funny because until Matt became a blogger he was the same “what do you mean I can’t eat these?””
These are easily one of my fav everyday treats!

Sarah | Broma Bakery
Reply

I just love that both of you blog. It’s the sweetest thing!!!

Reply

These would be my all time favorite. Anything chocolate and peanut butter is just the best!

Sarah | Broma Bakery
Reply

SO glad you agree. XO!

Reply

Scotcheroos just got better! YUM!

Sarah | Broma Bakery
Reply

YOU BET!

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Ohhh, the classic “I made this amazing recipe but I need to save it because the light isn’t good” debacle. We’ve all been there 😉 Also, caramel + peanut butter + chocolate? Sign me up!

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Made these the other day – fun and easy. My only issue was that when I cut them, the krispie layer kind of fell apart, even though I packed it into the pan and let it set, so there was a thick layer of chocolate (not an issue at all), but not too much of the bottom layer attached to it. Alas, it remained in the pan for picking. Still tasty (how could it NOT be?), but not as pretty as yours.

Sarah | Broma Bakery
Reply

Hi Jill! Oh I’m so glad you liked them!! Sorry to hear the crispy layer fell apart… maybe your pan was a different size? Or maybe it needed a firmer packing into the pan!

Reply

This is very close to a long time family favorite…. I use special k instead of Rice Krispies and mix half chocolate chips and half butterscotch ships for the topping. Try it…. They’re insane!!!!

Just found you on King Arthur… Looking forward to digging thru your archives!! Happy New Year!

Reply

I made these and they were great. I would make a few modifications next time, less peanut butter and add more caramel (personal preference). I used puffed rice which was larger than rice krispies which make the squares chewier but still very tasty. It would be helpful in the instructions to include how long it takes for the sugar to melt and what color it should be.

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