Milk Chocolate Scotcheroos use honey instead of corn syrup to make your favorite childhood snack a little “healthier”, while milk chocolate swirls with butterscotch for the perfect topping of the peanut butter bars.
Hi my favorite foodie friends! What is your favorite childhood treat that’s so simple, yet you just can’t get enough of it?
Scotcheroos are on that list for me. Not just any ol’ scotcheroo recipe either, the way my mama makes scotcheroos pretty much tops them all. Remember way back when I shared with you the best recipes have those heaping cups of chocolate chips, specifically in Molly Beth Bars? These are no different. Doubling the chocolate and peanut butter is the only way to make any dessert bar, isn’t it?
But when I had a hankering for these sweet treats, I couldn’t stand that I would need corn syrup to make them.
I really wanted a more natural option to hold those little crispy bits together. So, low and behold, honey to the rescue!
No promises that there’s any less sugar in these, they are dessert bars after all, but at least there’s a *little* healthier option hidden away in there. You won’t even taste the difference with all that peanut butter and chocolatey-butterscotch topping.
Which brings me to the topping. Oh how can you go wrong with swirls of butterscotch and milk chocolate that’s just as thick as the peanut butter bar? You can’t. Because it is just too good, if that’s possible?
Needless to say, these super easy bars won’t have you second guessing your decision to make them – a little bit “healthier”, a lot more yummy.
If you make this recipe, be sure to take a pic and hashtag it #FORKINTHEKITCHEN, or leave a comment below. I’d love to see what you cook!
- ¾ cup honey
- ¾ cup sugar
- 1½ cups creamy peanut butter
- ½ teaspoon vanilla extract (optional)
- 6 cups rice krispies cereal
- 11 oz. butterscotch chips (~ 1¾ cups)
- 11 oz. milk chocolate chips (~1¾ cups)
- 1 teaspoon coconut oil (optional)
- In a large saucepan over medium heat, melt together the honey and sugar, whisking frequently for approximately 3-4 minutes. Add peanut butter and melt until smooth. Stir in vanilla extract if using.
- Add in rice krispies and stir in until completely coated.
- Spread evenly in a 9x13 pan; cool completely. You can place in the fridge or let cool at room temperature.
- Using a sauce pan or microwave safe bowl, melt milk chocolate chips and butterscotch chips with 1 teaspoon coconut oil, if using.* Spread on cooled krispie treats. Let topping cool before cutting and serving.
*If microwaving chips, use 30 second intervals and stir in between to ensure chips don't burn.
*Coconut oil helps to smooth out the melted chips and keeps the chocolate shiny and easy to eat when chilled, but it can be made without.