MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Scotcheroos
Categories: Snacks, Grains, Chocolate, Nuts
Yield: 24 servings

Cooking spray
8 c (200 g) puffed rice cereal
1 1/2 c Peanut butter
1 c (201 g) granulated sugar
1 c Light corn syrup
2 tb Butter
1 ts Vanilla extract
Salt
1 1/4 c (215 gg) chopped bittersweet
- chocolate or chocolate
- chips
1 c (166 g) butterscotch chips
Flaky salt & crushed
- peanuts; for sprinkling
- (opt)

Line a 13" X 9" baking pan with parchment paper, leaving
a 2" overhang on two sides. Spray the parchment with
cooking spray. Measure out the cereal and peanut butter.
You want to have them ready before cooking the sugar.

In a large pot (large enough to hold the cereal) combine
the sugar, corn syrup and butter. Cook over medium-high
heat, stirring only for the first 30 seconds or so to
combine the mixture.

Once the bubbles have reached about an inch from the
edge of the pot (or 170ºF/77ºC on an instant-read
thermometer), cook for 90 seconds more until it reaches
about 235ºF/113ºC. Remove from the heat.

Immediately stir in the peanut butter, vanilla and 1/2
teaspoon salt until combined. Add the rice cereal, and
stir until everything is evenly coated. Transfer to the
prepared pan, and use an offset spatula to flatten the
mixture into an even layer. Let cool completely.

In a small microwave-safe bowl, heat the chocolate and
butterscotch chips in 30-second bursts, stirring
occasionally, until smooth. Spread over the top of the
bars, and sprinkle with salt and peanuts, if using. Let
the chocolate set at room temperature.

Lift out using the paper overhang and transfer to a
cutting board. Cut into bars to serve.

By: Samantha Seneviratne

Yield: 24 bars

RECIPE FROM: https://cooking.nytimes.com

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