Ingredients
1 cup creamy peanut butter
1 cup packed brown sugar
1/2 cup unsalted butter
3 tablespoons milk (whole milk works best)
1 teaspoon vanilla extract
6 cups Rice Krispies cereal
1 cup semi-sweet chocolate chips
1/4 cup vegetable shortening (optional, for smoother chocolate coating)
Instructions
1. Prepare the Caramel Layer
In a medium saucepan over medium heat, combine the peanut butter, brown sugar, butter, and milk. Stir continuously until the mixture comes to a boil, then cook for 2–3 minutes , stirring constantly. Remove from heat and stir in the vanilla extract.
Pro Tip: For easier cleanup, use a nonstick pan or spray it lightly with cooking oil before starting.
2. Mix in the Cereal
Pour the hot caramel mixture over the Rice Krispies cereal in a large mixing bowl. Stir gently but thoroughly until all the cereal is evenly coated.
3. Press Into a Pan
Grease an 8×8-inch baking pan with butter or cooking spray. Transfer the cereal mixture to the pan and press it down firmly with a spatula or greased hands to create an even layer.
4. Melt the Chocolate Coating
In a microwave-safe bowl, combine the chocolate chips and vegetable shortening (if using). Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth. Alternatively, melt the chocolate in a double boiler on the stovetop.
5. Coat the Bars
Spread the melted chocolate evenly over the cereal layer using a spatula. Ensure the entire surface is covered for that signature chocolate crunch.
6. Chill and Cut
Refrigerate the pan for 1–2 hours , or until the chocolate has hardened. Once set, lift the bars out of the pan using parchment paper overhang (if used) and cut into squares or rectangles.
Grandma’s Scotcheroos
