Put a salty-sweet, caramel spin on your favorite scotcheroos. This super simple salted caramel scotcheroos recipe is made with salted caramel, peanut butter, and chocolate. Perfect for snacking on any time of year!
Salted Caramel Scotcheroos
If you’re searching for an easy dessert recipe that takes approximately 10 minutes to whip up and 10 minutes to wolf down, look no further. Friends, meet this Salted Caramel Scotcheroos recipe.
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 this scotcheroos recipe.
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.
Tips for making these salted caramel Scotcheroos
Traditional Rice Krispies Scotcheroos are made with peanut butter and butterscotch, but I prefer balancing out the sweetness of this treat with salted caramel. My Scotcheroos recipe uses a homemade salted caramel sauce, which may be a turn off for some of you. But hear me out, because caramel sauce is surprisingly easy to make.
When making caramel sauce, you’ll need to first melt the sugar in a pan without additional water or anything. Then, remove the sugar from the heat and stir in some salted butter (we’re using both salted butter and salt in this recipe to really amp up that salty-sweet flavor). The butter will start to bubble violently, but that’s what should happen!
To finish off the caramel sauce, stir in the heavy cream and salt, and then add in the peanut butter and whisk until super creamy. Once you’ve done that, you’re basically done making these Scotcheroos!
Technically, you could use a store-bought salted caramel sauce, but where’s the fun in that?
Grease a 9×13 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. The sugar will start to form clumps before melting slowly. Be patient- this process should take 10-15 minutes- and keep an eye on it to make sure it does not burn. 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.
Leave a comment and rate this recipe!
Made these as a birthday treat for my partner- they were a total crowd pleaser! I did face the caramel seizing up- but reapplying some low heat and stirring did the trick! I had wished they’d be a bit more caramel filled, so next time I plan to make 1.5× the caramel. Awesome recipe- thanks Sarah!
Ooof! I really want to love these Salted Caramel Scotcharoos but something went terribly wrong w/the caramel sauce. When I added the butter it never blended with the melted sugar in fact it looked like the sugar seized up into a tight little ball but I kept trying to blend and added the whipping cream but it’s a big saucy mess with a big tight ball of seized up sugar in the middle what a huge disappointment and waste of ingredients. Any idea what I did wrong? I followed the directions -maybe there is intuitive caramel sauce making skills that I’m not aware of. Very disappointing
Hi Julie. I just made these and had the same problem. It looked like a total mess. I put the mixture back on the stove, again on low heat, and just stirred constantly with a whisk until it all combined. My arm was tired and it took a while, but the mixture did all come together and the recipe ended up working out well. If you decide to try again, I think they’ll work out great for you! I hope this helps.
These scotcheroos are delicious! I brought them on a family vacation and they were gone within a day. Highly recommend!
The flavor of these were awesome! Very tasty without the intense sweetness of original scotcheroos. I did have troubles with the base layer falling apart, any tips for that?
These are a much easier, it equally delicious take on the original. The “ scotch” in the name comes from butterscotch. These need that addition. The chocolate layer is better using half butterscotch chips. Then they are five -star!