Scotcharoos Recipe

Ingredients

Pantry Staples

The success of any Scotcharoos recipe depends heavily on having the right ingredients and pantry staples on hand.

A good starting point for any baking project is to have a well-stocked pantry, which should include a variety of basics such as all-purpose flour, granulated sugar, brown sugar, and unsalted butter or margarine.

These Pantry Staples, as they are often called, form the foundation of many baked goods and provide structure, texture, and flavor to our finished treats.

In addition to these basics, you’ll also need a few key ingredients that will add depth and character to your Scotcharoos.

First, you’ll want to have some high-quality cocoa powder on hand. This is what gives our Scotcharoos their rich, chocolatey flavor.

You’ll also need some good quality baking soda, which serves as a leavening agent and helps your cookies to spread out properly in the oven.

An egg will provide moisture and binding properties to our dough, while a teaspoon of vanilla extract will add a touch of sweetness and warmth.

Last but not least, we’ll need some semi-sweet chocolate chips, which are the crowning glory of any good Scotcharoos recipe.

With these ingredients on hand and a solid understanding of how to combine them, you should be well on your way to creating delicious and authentic Scotcharoos that will impress even the most discerning palates!

The key to making delicious Scotcheroos lies in selecting the right ingredients.

For the base of the treat, you’ll need a combination of sugar, light corn syrup, and water, which will be cooked together to create a smooth, caramel-like consistency.

This mixture is then combined with a generous amount of sweetened condensed milk, providing an abundance of creamy sweetness.

The addition of salt balances out the flavors, preventing the Scotcheroos from becoming too cloying or overly sweet.

As for the toppings, you’ll want to use a variety of chocolate chips – semi-sweet and milk chocolate work particularly well in this recipe – along with some chopped nuts like walnuts or pecans for added crunch and texture.

The combination of these ingredients allows for a delightful harmony of flavors and textures in each bite of the Scotcheroos, making them a true treat to enjoy.

1 cup allpurpose flour

All-purpose flour is one of the most commonly used ingredients in baking, particularly when it comes to making a classic dessert like Scotcharoos.

This type of flour serves several purposes, including providing structure and texture to baked goods, as well as acting as a base for other ingredients to adhere to.

In the context of this recipe, 1 cup of all-purpose flour is a key component that will help bind together the various elements of the Scotcharoos, including the marshmallows, chocolate chips, and nuts.

The all-purpose flour used in baking typically has a neutral flavor profile, making it an excellent choice for desserts where you want to let other flavors shine through.

One cup of all-purpose flour is equivalent to about 120 grams or 4.3 ounces. When measuring this ingredient, it’s essential to use the correct technique to ensure accuracy and even distribution within the recipe.

To measure 1 cup of all-purpose flour accurately, place a dry measuring cup on a flat surface and scoop the flour into it using a spoon or a digital scale. Gently level off the top of the cup with a straight edge or knife, ensuring that the flour is evenly spread out.

1/2 teaspoon salt

Salt: The first ingredient to consider when making Scotcharoos is salt. In this recipe, 1/2 teaspoon of fine grain salt is required.

The role of salt in baking is multifaceted. It serves as a flavor enhancer, bringing out the sweetness of other ingredients and balancing their flavors. Salt also plays a crucial part in controlling yeast growth and bacterial activity in baked goods, which is particularly important when working with candy melts or other sweet ingredients.

In Scotcharoos, the 1/2 teaspoon of salt is used to enhance the flavor of the peanut butter and sugar mixture. The salt helps to balance out the sweetness of the candy melts and the crunch from the rice cereal, creating a well-rounded taste experience.

When measuring salt in this recipe, it’s essential to use fine grain salt. This type of salt is preferred because it dissolves easily and evenly, ensuring that each bite of Scotcharoo has the right balance of flavor. Using coarse or granulated salt may alter the texture and taste of the finished product.

In conclusion, 1/2 teaspoon of salt is an essential ingredient in Scotcharoos, playing a significant role in enhancing the overall flavor experience. By using high-quality fine grain salt, you can ensure that your Scotcharoos turn out delicious and addictive.

1/4 teaspoon baking soda

Baking soda, also known as sodium bicarbonate, is a common ingredient used in many recipes, including the classic Scotcharoos recipe.

The 1/4 teaspoon measurement of baking soda may seem small, but it serves an important purpose in this particular recipe.

Baking soda acts as a leavening agent, which means it helps to release carbon dioxide gas when combined with an acidic ingredient like the butterscotch and chocolate in the Scotcharoos recipe.

This reaction causes the mixture to rise and gives the bars a light and airy texture, rather than a dense or flat one.

The baking soda also helps to balance out the sweetness of the sugar and the richness of the chocolate and butterscotch ingredients, creating a well-rounded flavor profile that is characteristic of Scotcharoos.

It’s worth noting that using too much baking soda can result in a soapy or metallic taste in the finished product, while using too little may not provide enough leavening action.

Therefore, it’s essential to use the exact measurement specified in the recipe, which is 1/4 teaspoon of baking soda.

The type of baking soda used can also affect the outcome of the recipe. Some people prefer to use aluminum-free baking soda, while others may not notice a difference.

In any case, it’s always best to check the expiration date and the packaging of the baking soda to ensure that it is fresh and free from contamination.

1/4 teaspoon ground cinnamon

The ingredient “ground cinnamon” is a key component of many sweet treats and desserts, including Scotcharoos recipe.

Ground cinnamon is the dried and ground bark of the Cinnamomum verum tree, which is native to Sri Lanka but now cultivated in various parts of the world.

The unique flavor and aroma of ground cinnamon are due to its high concentration of essential oils, particularly cinnamaldehyde, which gives it a distinct warm, sweet, and slightly spicy taste.

When used in baking, ground cinnamon is commonly combined with other spices such as nutmeg and ginger to create a blend of sweet and savory flavors that enhance the overall taste of desserts like Scotcharoos.

In the context of Scotcharoos recipe, the 1/4 teaspoon of ground cinnamon serves to add depth and warmth to the combination of sweet ingredients including chocolate chips, marshmallows, and butterscotch chips.

The subtle flavor of cinnamon also helps to balance out the richness of these ingredients, creating a deliciously harmonious taste experience that is characteristic of Scotcharoos recipe.

The ingredients used in traditional Scotcharoo recipes include:

**Granulated sugar**, which provides sweetness to balance out the flavor of other ingredients.

Brown corn syrup, a liquid sweetener that contributes to the chewy texture and caramel-like taste of Scotcharoos.

**Light corn syrup**, another liquid sweetener used in combination with brown corn syrup to achieve the desired consistency.

Butter, which adds flavor and richness to the dish. It is typically melted before being mixed with sugar, corn syrups, and other ingredients.

**Salty peanuts**, a key component of traditional Scotcharoo recipes that provides crunch and a savory element to balance out the sweetness.

Peanut butter, which adds creamy texture and nutty flavor to the Scotcharoos. Some recipes may use natural peanut butter, while others prefer processed peanut butter.

**Salt**, used in small quantities to enhance the flavors of other ingredients without overpowering them.

Vanilla extract, an optional ingredient that adds a hint of vanilla flavor and aroma to Scotcharoos. It is often omitted or substituted with other flavorings in various recipes.

When selecting ingredients for Scotcharoo making, it’s essential to use high-quality materials to ensure the best possible taste and texture outcomes. The type and quality of sugar, corn syrups, butter, peanuts, peanut butter, and salt can significantly impact the overall character of the final product.

Making the Base and Topping

The Perfect Oatmeal Crunch

The perfect oatmeal crunch is a crucial component to achieve when making Scotcheroos, a classic no-bake dessert that consists of a crunchy oat and peanut butter base topped with a creamy chocolate layer.

To create this ideal base, you’ll need the following ingredients:

• 1 cup rolled oats
• 1/2 cup light corn syrup
• 1/2 cup **_peanut butter_** (creamy or crunchy, whichever you prefer)
• 1/4 teaspoon salt

Mix all the base ingredients together in a large bowl until they’re well combined and form a smooth, sticky consistency. Press this mixture firmly into a greased 9×13-inch pan to ensure it adheres evenly and sets properly.

For the topping, you’ll need:

• 1 cup **_chocolate chips_** (semi-sweet or milk chocolate, whichever you prefer)
• 1/2 cup light corn syrup
• 1/4 teaspoon salt

Melt the chocolate and corn syrup mixture in a microwave-safe bowl or over low heat on your stovetop. Stir until smooth and remove from heat once melted.

Pour this top layer evenly over the prepared oatmeal base, spreading it to cover the entire surface. Refrigerate the pan for at least 30 minutes before cutting into bars or squares.

The perfect oatmeal crunch in Scotcheroos should be crispy on the outside and chewy on the inside, providing a delightful texture contrast with the smooth chocolate topping. By following these steps, you’ll be well on your way to creating this beloved dessert that’s sure to satisfy any sweet tooth!

To make the base for this Scotcharoo’s recipe, you will need to start by making a batch of shortbread cookies.

This can be done using a combination of butter, sugar, flour, and baking powder.

• 1 cup (2 sticks) of unsalted butter at room temperature
• 1/2 cup granulated white sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder

To begin, preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

Next, in a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.

Add the flour and baking powder to the bowl, and mix until just combined.

The mixture should be crumbly and look like coarse sand at this point.

Turn the dough out onto a lightly floured surface and knead it gently until it comes together in a cohesive mass.

Roll the dough out to about 1/4 inch thickness, using a rolling pin if necessary.

• The goal is to achieve a uniform thickness throughout, so try to get as close to that as possible.

Transfer the rolled-out dough to your prepared baking sheet and use a cookie cutter or knife to cut it into desired shapes.

• This can be anything from squares to circles, depending on your preference.

Bake the shortbread for about 18-20 minutes, or until they are lightly golden around the edges and firm to the touch.

While the base is baking, prepare the topping by melting together the chocolate chips and sweetened condensed milk in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.

• Stir well after each heating to prevent hot spots from forming.

Once the base is done baking, remove it from the oven and let it cool for a few minutes before spreading the melted chocolate mixture evenly over the top.

• This will help the chocolate set faster and create a smooth, even surface.

Let the Scotcharoos cool completely on a wire rack before cutting into bars or squares for serving.

Melt 2 tablespoons butter in a saucepan over medium heat.

To make the base for the Scotcharoos, you will need to prepare a simple oatmeal-based mixture. This will form the crunchy foundation of the dessert, providing a nice textural contrast to the gooey chocolate and marshmallows.

Start by combining 2 cups of rolled oats, 1 cup of light corn syrup, and 1/2 cup of unsalted butter in a large saucepan. Place the saucepan over medium heat and melt the butter while stirring constantly with a wooden spoon or silicone spatula.

Continue to heat the mixture for about 5-7 minutes, stirring frequently, until it reaches a boiling point. Be careful not to let the mixture burn or stick to the bottom of the pan.

Once the mixture has reached the boiling point, remove it from the heat and stir in 1 teaspoon of vanilla extract. This will add a subtle flavor dimension to your Scotcharoos.

Now that you have prepared the base mixture, allow it to cool slightly until it reaches a temperature that is comfortable to handle with your bare hands.

To create the topping for your Scotcharoos, you will need to prepare a separate batch of melted chocolate. For this recipe, you can use either milk chocolate or semisweet chocolate chips.

Melt 2 cups of chocolate chips in a double boiler or a microwave-safe bowl in 30-second increments, stirring between each interval until smooth and creamy. Alternatively, you can also melt the chocolate over low heat in a saucepan, stirring constantly to prevent burning.

Once the chocolate has melted, remove it from the heat and stir in 1 cup of mini marshmallows. These will add a fun and playful texture to your Scotcharoos.

Now that both the base mixture and topping are ready, you can assemble your Scotcharoos. Scoop spoonfuls of the oatmeal mixture onto a baking sheet lined with parchment paper, followed by dollops of the chocolate-marshmallow mixture on top.

Add 1/4 cup rolled oats, 1/4 cup brown sugar, and 1/4 teaspoon cinnamon. Cook for 23 minutes or until fragrant.

To make the base and topping for Scotcharoos, follow these steps:

Making the Base:

1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, whisk together 1 cup of rolled oats, 1/2 cup of brown sugar, and 1/4 teaspoon of cinnamon. You can also add in some chopped nuts if you like.

Now it’s time to make the topping:

1. Melt 1/4 cup of unsalted butter or margarine in a saucepan over medium heat.
2. Add 2 cups of chocolate chips and stir until melted. Be careful not to burn the chocolate!

Now we’re going to add the oats mixture and cook for a few minutes:

• Once the chocolate has melted, pour in the oat mixture and stir until combined.
• Cook for an additional 2-3 minutes or until fragrant. You’ll know it’s done when the smell of toasted oats fills your kitchen!

To cook for 23 minutes:

1. Pour the oat mixture onto a lined baking sheet.
2. Let it cool slightly, then spread it out into an even layer.
3. Bake in the preheated oven at 350°F (180°C) for 23 minutes or until fragrant and lightly toasted.

And that’s it! Your base and topping are now ready to go. Just be sure to let them cool completely before assembling your Scotcharoos bars. Enjoy!

Set aside to cool.

To make the base and topping for Scotcharoos, you’ll first need to prepare the ingredients.

For the base, preheat your oven to 150 degrees Celsius (300 Fahrenheit) and line a baking tray with parchment paper.

In a large bowl, combine 250 grams of rolled oats, 200 grams of desiccated coconut, 120 grams of sugar, 100 grams of light brown sugar, and 1/2 teaspoon of salt. Mix well until the ingredients are evenly distributed.

Add in 1/4 cup (60 ml) of vegetable oil and mix until the mixture is crumbly.

Spread the base mixture evenly over the prepared baking tray and bake for 15-20 minutes, or until lightly toasted.

Remove the tray from the oven and let it cool completely on a wire rack. This step is crucial to prevent any breakage when handling the base later.

While the base is cooling, you can prepare the topping by combining 1 cup (250 g) of marshmallows, 120 grams of chocolate chips, and 1 tablespoon of vegetable oil in a separate bowl. Mix until the ingredients are well combined.

Once both the base and topping are ready, proceed with assembling the Scotcharoos according to the recipe instructions.

To make the base for Scotcheroos, you’ll need to prepare a batch of peanut butter corn flake bars. This process involves mixing together a combination of ingredients in a large pot.

Firstly, combine 2 cups of peanut butter, 1 cup of light corn syrup, and 1/4 cup of unsalted butter in a medium-sized saucepan over low heat. Stir the mixture constantly until it reaches a smooth consistency.

In a separate bowl, mix together 6 cups of Rice Krispies cereal, 1 cup of powdered sugar, and 1/2 teaspoon of salt until well combined.

Next, add the dry ingredients to the peanut butter mixture and stir until everything is fully incorporated. Be careful not to overmix as this can cause the mixture to become tough.

Press the mixture into a greased 9×13-inch pan, ensuring that it’s evenly distributed and compacted. Allow the base to cool completely before moving on to the next step.

To prepare the chocolate topping for the Scotcheroos, you’ll need to melt together 1 cup of unsalted butter and 2 cups of semisweet chocolate chips in a double boiler or a microwave-safe bowl.

If using a microwave, heat the mixture in 30-second increments until smooth, stirring between each interval. If using a double boiler, stir occasionally as the chocolate melts.

Once the chocolate is fully melted and combined with the butter, remove it from the heat source and let it cool slightly before drizzling over the cooled peanut butter base.

To assemble the Scotcheroos, allow the chocolate to set completely on top of the peanut butter base. This can take around 30 minutes to an hour, depending on the temperature and humidity level in your kitchen.

Once the chocolate has set, refrigerate the pan for at least 30 minutes to allow everything to firm up before cutting into bars.

Chocolate Drizzle Instructions

1. Melt together 1 cup of unsalted butter and 2 cups of semisweet chocolate chips in a double boiler or microwave-safe bowl.
2. Cool the mixture slightly before drizzling over the cooled peanut butter base.

Assembling the Treats

The Sweet Combination of Flavors

To assemble the treats, start by spreading a layer of golden brown Scotcheroos mixture onto the prepared baking sheet.

The mixture should be evenly distributed and about 1/4 inch thick to ensure that each piece gets an optimal amount of flavor and texture.

Next, sprinkle shredded coconut over the top of the Scotcheroos mixture in a uniform layer, making sure to cover the entire surface.

The coconut adds a delightful tropical flavor and a satisfying crunch to the treats, so don’t be shy with it!

Once the coconut is in place, use your hands or a spatula to press it firmly into the Scotcheroos mixture, creating a solid bond between the two ingredients.

This step is crucial in achieving the right texture and consistency for the final product.

Melt the butterscotch chips in a microwave-safe bowl in 30-second increments, stirring after each interval until smooth and creamy.

Spread the melted butterscotch over the coconut layer in an even coat, making sure to cover the entire surface.

The combination of the rich, buttery flavor of the butterscotch and the sweet, tropical taste of the coconut is a match made in heaven!

Allow the mixture to cool completely before cutting it into bars or squares, depending on your desired shape and size.

This will help prevent breakage and ensure that each treat comes out with a neat, clean edge.

Finally, store the Scotcheroos in an airtight container at room temperature for up to 5 days, or freeze them for up to 2 months.

Enjoy your delicious homemade Scotcheroos, perfect for snacking, sharing, or serving at parties and gatherings!

To assemble the treats for this classic Scotcharoo recipe, you will need to have the following ingredients and materials ready:

A baking sheet lined with parchment paper or a silicone mat is essential for creating the crunchy base of the Scotcharoo.

The first step in assembling the Scotcharoo treats is to prepare the _base_ layer. This consists of buttered saltines that will serve as the crunchy foundation of the dessert.

To create this base layer, melt about 2 tablespoons of unsalted butter and brush it evenly onto one side of each saltine cracker. Arrange a single layer of these buttered saltines on the prepared baking sheet, leaving a small gap between them to allow for expansion during baking.

Bake this base layer in a preheated oven at 350°F (175°C) until golden brown, flipping the crackers halfway through. This will help crisp up the saltines and prepare them for the next steps.

While the base is baking, you can start on the _caramel_ layer of the Scotcharoo. In a medium-sized saucepan over medium heat, combine 1/2 cup (115g) of unsalted butter with 1 cup (200g) of light brown sugar and 1 teaspoon of vanilla extract.

Stir until the sugar has dissolved, then increase the heat to medium-high and bring to a boil. Reduce the heat back down to medium-low and let simmer for about 5 minutes or until you reach your desired caramel consistency.

Once you’ve achieved the right caramel consistency, remove it from the heat and carefully pour it over the baked base layer. Let it cool and set slightly before moving on to the next step.

The final step in assembling the Scotcharoo treats is to add the _peanut butter_ layer, which will hold everything together. In a separate bowl, combine 2 cups of creamy peanut butter with 1 cup (200g) of confectioners’ sugar and a pinch of salt until well combined.

Spread this peanut butter mixture evenly over the caramel layer using an offset spatula or a spoon. You can also sprinkle some chopped peanuts on top if you prefer for extra crunch.

Let the Scotcharoo cool completely before cutting it into bars and serving. These treats are best stored in an airtight container to keep them fresh, but they can be kept at room temperature for up to 3 days or refrigerated for up to one week.

Cream together 1/2 cup butter and 1 cup powdered sugar until light and fluffy.

To assemble the treats, start by preparing the cookie base. Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier.

Bake 1 cup of saltine crackers in a preheated oven at 350°F (180°C) for about 5-7 minutes, or until they are lightly browned and crispy. Remove the crackers from the oven and let them cool completely on the baking sheet.

Next, prepare the chocolate layer by melting 1 cup of chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.

Melt another 1/2 cup of chocolate chips for drizzling over the top of the treats later. You can also add some chopped nuts or sprinkles to the melted chocolate for added texture and flavor.

While the chocolate is melting, cream together 1/2 cup butter and 1 cup powdered sugar until light and fluffy. This mixture will help bind the cookie base and hold everything together.

Once the cookies are cool, break them up into small pieces and mix with the powdered sugar and butter mixture in a large bowl. Stir until well combined.

Add in the melted chocolate and mix until everything is fully incorporated. If using nuts or sprinkles, fold them into the mixture at this stage.

Press the mixture into a greased 9×13 inch baking dish to form the cookie base. Smooth out the top with a spatula or offset spatula for an even layer.

Drizzle the remaining melted chocolate over the top of the cookie base in a zig-zag pattern, using as much or as little chocolate as you like depending on how intense you want the flavor to be.

Add 2 cups rolled oats, 1 teaspoon vanilla extract, and mix well.

To assemble the treats for a delicious batch of Scotcharoos, follow these steps:

Firstly, in a large mixing bowl, combine 2 cups of rolled oats. These oats will serve as the base ingredient for our Scotcharoos.

• Ensure that you are using rolled oats and not instant oats, as they have a different texture and consistency.

Next, add 1 teaspoon of vanilla extract to the bowl with the oats. This will give your Scotcharoos a rich, creamy flavor.

Mix the oats and vanilla extract well until they are evenly combined. You can use a spoon or spatula to mix them together.

Now that you have assembled the base ingredients for your Scotcharoos, you can move on to adding the other ingredients such as chocolate chips and butterscotch morsels, which will be detailed in subsequent steps.

Combine the cooled oat mixture with the creamed mixture and stir in 1 cup chopped peanuts (optional).

The final step in assembling the treats involves combining two essential components: the cooled oat mixture and the creamed mixture. This process requires a gentle yet thorough mixing to ensure both ingredients are well combined, resulting in a harmonious blend of textures and flavors.

To begin with, pour the cooled oat mixture into a large bowl. This mixture has been cooked on the stovetop or in a microwave until it has reached a smooth consistency, making it an ideal base for your Scotcharoos. The aroma of toasted oats will fill the air, teasing your senses and hinting at the delicious treats that are about to be created.

Next, add the creamed mixture to the bowl with the cooled oat mixture. This mixture consists of a combination of melted chocolate and sweetened condensed milk, which has been beaten until it reaches a smooth and creamy consistency. The sweetness of this component will perfectly complement the nutty flavor of the oats, creating a delightful flavor profile that is quintessential of Scotcharoos.

Now, stir in 1 cup chopped peanuts (optional) into the mixture. This adds an extra layer of texture and flavor to your Scotcharoos. The crunch of the peanuts will provide a pleasant contrast to the smoothness of the oat and chocolate mixtures, while their nutty flavor will enhance the overall taste experience.

Once all the ingredients are well combined, you can proceed with shaping the mixture into bars or squares. This can be achieved by pressing the mixture firmly into a lined or greased pan. The shape and size of your Scotcharoos will depend on your personal preference and the occasion for which they are intended.

Regardless of how you choose to shape your Scotcharoos, they are sure to be a hit with family and friends alike. The combination of oats, chocolate, and peanuts creates a deliciously unique flavor profile that is both comforting and indulgent. Whether you’re looking for a sweet treat to satisfy your cravings or a dessert to impress your guests, Scotcharoos are an excellent choice.

To assemble the treats known as Scotcharoos, it’s essential to follow a precise process that involves layering different components together.

First, line an 8-inch square pan with parchment paper or aluminum foil, allowing for easy removal of the finished product after assembly and refrigeration.

The base of the Scotcharoos consists of layers of rice cereal and chocolate. Start by preparing a batch of cooked marshmallows mixed with melted butter and sugar according to the recipe provided for Scotcharoos.

Spread half of the marshmallow mixture evenly across the prepared pan, followed by half of the Rice Krispies cereal, ensuring an even distribution without compressing it too much.

Add a layer of chocolate next. Melted chocolate can be poured over the top of the first layer of cereals for this step, allowing it to set before moving on.

Continue with the second half of the marshmallow mixture and then the remaining Rice Krispies cereal in the same manner as the initial layers.

To complete the assembly, spread a final layer of chocolate over the top. This ensures that all components are securely held together by the melted chocolate once set.

Place the assembled Scotcharoos in the refrigerator for at least 30 minutes to allow the chocolate and marshmallow mixture to fully solidify before cutting into squares for serving.