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

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

           Cooking spray
      8 c  Puffed rice cereal (200 g)
  1 1/2 c  Peanut butter
      1 c  Granulated sugar (201 g)
      1 c  Light corn syrup
      2 tb Butter
      1 ts Vanilla extract
           Salt
  1 1/4 c  Bittersweet chocolate
           - (215 g); chopped -OR-
  1 1/4 c  Chocolate chips
      1 c  Butterscotch chips (166 g)
           For Sprinkling (Optional):
           Flaky salt
           Peanuts; crushed

  Line a 9x13" 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 170 F/77 C on an instant-read thermometer), cook for
  90 seconds more until it reaches about 235 F/113 C. Remove from the
  heat.

  Immediately stir in the peanut butter, vanilla and 1/2 ts 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.

  Recipe by Samantha Seneviratne

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

  Uncle Dirty Dave's Archives

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