Small Batch Scotcheroos
Prep Time: 15 minutes | Chill Time: 20 minutes | Total Time: 35 minutes
Ingredients:
2 cups crispy rice cereal
105g (5 tbsp) honey
50g (1/4 cup) granulated sugar
96g (6 tbsp) peanut butter
1 tsp vanilla extract
1/4 tsp salt
70g chocolate chips (5 tbsp)
84g butterscotch chips (6 tbsp)
1/2 tbsp coconut oil
Instructions (yields 8 bars):
Line a 9×5" or 8×4" loaf pan with parchment paper and set aside.
Pour the crispy rice cereal into a large mixing bowl. Set aside.
Add the honey, sugar, peanut butter, vanilla, and salt to a small sauce pan set over low heat. Constantly stir the mixture until all the ingredients are melted and incorporated.
Pour the mixture over the cereal and stir quickly to coat the pieces.
Transfer the mixture to the prepared pan. Rinse off your spatula, then use it to pat the mixture into an even layer (it helps if it’s still a little wet).
In another small sauce pan, melt the dark chocolate chips, 56g of butterscotch chips, and coconut oil. Stir occasionally until completely melted and smooth.
Pour the chocolate butterscotch mixture into an even layer on top of the cereal in the loaf pan. Melt the remaining 28g of butterscotch chips.
Place small dollops of the melted butterscotch on top of the chocolate layer, then use a knife or chopstick to make swirls. Top with flaky sea salt, if using.
Place the scotcheroos in the fridge for 15-20 minutes, then slice and serve!
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