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Twisted Scotcheroos

Delightful dessert bars combining marshmallows, peanut butter, and a luscious chocolate and butterscotch topping, perfect for any gathering.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • ¼ cup butter
  • 10 oz mini marshmallows (about 5 cups)
  • ½ cup peanut butter Can substitute with almond butter.
  • 6 cups rice cereal (Rice Krispies) Works beautifully for this recipe.
Topping Ingredients
  • 1 cup semisweet chocolate chips
  • ½ cup butterscotch chips
  • 2 tsp coconut oil, divided Used for melting chocolate and butterscotch.

Method
 

Preparation
  1. Lightly grease a 9×13-inch baking dish and set aside.
  2. In a large saucepan over low heat, melt the butter. Add mini marshmallows and peanut butter, stirring continuously until smooth.
  3. Remove from heat and stir in Rice Krispies until evenly coated.
  4. Transfer the mixture into the greased baking dish, pressing it down evenly.
  5. In a microwave-safe bowl, melt the chocolate chips with 1 teaspoon of coconut oil in short bursts, stirring until smooth.
  6. Pour the melted chocolate over the pressed cereal mixture and smooth it out.
  7. In another microwave-safe bowl, melt the butterscotch chips with the remaining 1 teaspoon of coconut oil similarly.
  8. Drizzle butterscotch over the chocolate in zigzags or swirls, using a toothpick to create a marbled effect.
  9. Allow the topping to cool in the fridge for about an hour until set. Slice into squares and enjoy.

Notes

These bars can be stored in an airtight container at room temperature for up to a week, or frozen for up to three months.