Sarah Kieffer’s Big Batch Scotcharoos

Scotcharoos

• 10 cups [340 g or 12 oz] crisped rice cereal (we prefer Kellogg’s Rice Krispies)
• 3 cups [105 g] kettle-cooked potato chips, lightly crushed
• ¼ cup [30 g] cacao nibs*1
• 1 ½ cups [670g] light corn syrup
• 1 ½ cups [300 g] light brown sugar
• 1 teaspoon salt
• 2 ½ cups [540 g] creamy peanut butter
• 2 cups [340 g or 12 oz] butterscotch chips*2
• ½ cup [1 stick or 113 g] unsalted butter
• 1 tablespoon pure vanilla extract

Topping

• 5 cups [850 g or 30oz] semisweet chocolate chips*3
• 5 tablespoons shortening
• About 90 pretzels

Notes:

1. If you can’t find cacao nibs, they can be omitted.
2. An average bag of butterscotch chips is 11oz
3. An average bag of semisweet chocolate chips is 12oz

Scotcharoos

Grease a Naturals Bakeware Big Sheet Pan with a light coat of nonstick spray.

Place the cereal, potato chips, and cacao nibs in a large bowl. Toss them gently to combine.

In a large, heavy-bottom sauce pan, bring the corn syrup, brown sugar, and salt to a gentle boil. Turn the heat to low, add the peanut butter, butterscotch chips, butter, and vanilla, and mix until smooth (you may need to use a whisk at the end to help the butterscotch chips fully incorporate).

Pour the hot mixture over the cereal and use a greased spatula to stir the mixture together. This will take a hot minute, and for a few moments it will feel like there isn’t enough peanut butter mixture to cover everything, but it will come together.

Pour the mixture into the prepared pan and press it until the top is smooth. Let the bars cool for 1hour.

Topping

Place the chocolate chips and shortening in a large, heavy bottom saucepan set over low heat. Melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is smooth. Pour the chocolate over the cooled bars and use an offset spatula to smooth the top.

Place the pretzels evenly over the top and let the chocolate set at room temperature until firm.

Cut the bars into squares and serve. Store the bars in an airtight container at room temperature for up to 2 days.