Milk Chocolate Chips
Half a bag of milk chocolate chips contributes to a rich, chocolatey layer, completing the dessert with a smooth, velvety finish.
Step-by-Step Cooking Instructions
Step 1: Prepare the Base Mixture
In a large saucepan, combine the light corn syrup, peanut butter, and sugar over low heat. Stir constantly until the mixture is smooth and the sugar has completely dissolved. This process should take about 3-5 minutes.
Step 2: Mix in the Rice Crispies
Remove the saucepan from heat and gently fold in the rice crispies. Ensure every piece is well-coated with the peanut butter mixture. This will form the base of your scotcharoos.
Step 3: Transfer to a Pan
Press the rice crispies mixture into a greased 9×13-inch baking dish. Spread it evenly to create a uniform layer. A spatula or the back of a spoon works well for this step.
Step 4: Prepare the Topping
In a microwave-safe bowl, combine the butterscotch chips and milk chocolate chips. Microwave in 30-second intervals, stirring in between, until the chips are fully melted and the mixture is smooth.
Step 5: Apply the Topping
Pour the melted chocolate and butterscotch mixture over the rice crispies layer. Spread it evenly with a spatula, covering the entire surface.
Step 6: Let It Set
Allow the scotcharoos to cool at room temperature until the topping is firm. This usually takes about 30 minutes. For quicker setting, you can refrigerate them for 15 minutes.
Helpful Tips for a Seamless Cooking Experience
Tip #1: Grease Your Utensils Lightly grease your spatula and mixing spoon with cooking spray to prevent sticking when spreading the rice crispies mixture in the pan.
Tip #2: Ensure Even Melting When melting the chips, stir thoroughly between microwave intervals to prevent scorching and ensure a smooth, even consistency.
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