Chocolate Hazelnut Salted Caramel Scotcheroos

Jan-Feb 059

Scotcheroos are a favorite with my family.  I couldn’t count how many dozens of times I have made them throughout the years.  My mother in law introduced them to me when my husband and I first married.  If you don’t remember what a Scotcheroo is, they are a chewy rice cereal and peanut butter base with a layer of chocolate and butterscotch chips or chocolate and peanut butter chips on the top.  When I saw this new variation on a blog by “my baking addiction”, I knew I had to try them for an upcoming ladies night with my church friends!

The salted caramel chocolate hazelnut spread  is a new product and I will say it tastes pretty amazing on its own.  However if you can’t find it, you can certainly use the regular hazelnut spread. These bars really don’t take long at all to make, but need a little time to set up before cutting into them.  (Now if you happen to dig a spoon into the side while they are still warm and gooey, I won’t judge you!) 🙂

While you don’t have to add the teaspoon of butter to your chocolate chips, doing so will give the chocolate a shinier look.  I made made mine in a 9×9 pan that I covered with a layer of foil and sprayed with cooking spray.  When the bars were cool, it made it easy to lift them out and cut into squares. You can make a thinner bar by using a 9×13 if you prefer.  Adding a hint of salt, sanding sugar or sprinkles will dress them up! What a perfect little dessert to share with your Valentine!

Jan-Feb 052

Ingredients:

For the Bars:

  • 1 cup white corn syrup
  • 1/3 cup white sugar
  • 1/3 cup packed light brown sugar
  • 1 cup salted caramel chocolate hazelnut spread
  • 6 cups crispy rice cereal

For the Caramel:

  • 1/2 cup salted butter
  • 1/2 cup packed light brown sugar
  • 2 tablespoons white corn syrup
  • 1/2 cup sweetened condensed milk

For the Topping:

  • 2 cups chocolate chips (I used half semi-sweet & half milk chocolate)
  • 1 teaspoon butter

 

Directions:

For the Bars:

Line a 9 x 9-inch pan  with foil and spray with nonstick cooking spray.

Cook corn syrup and sugars together in a large saucepan over medium heat, stirring to dissolve sugar.

Bring mixture to a low boil and immediately remove from the heat.

Stir in chocolate hazelnut spread and mix until combined.

Add cereal; stir until evenly coated.

Pour into prepared pan and press into place.

 

For the Caramel:

In a medium saucepan over low heat, combine butter, brown sugar, corn syrup, and sweetened condensed milk.

Bring to a boil while stirring constantly.

Allow mixture to remain at a low boil while stirring constantly for about 5 minutes.

Pour over bars and allow the bars to cool until the caramel begins to set up.

 

For the Topping:

Melt chocolate chips and butter in the microwave or in a saucepan over low heat, stirring constantly.

Spread over caramel layer.

Cool until firm.

Cut into bars.

 

Recipe Source: my baking addiction

One comment

  1. Louise says:

    Hi Kim:)
    I haven’t had Scotcheroos in years! Thanks for the reminder. I had forgotten all about them. (oh those senior moments, lol:)

    Thank you so much for sharing…must pin!!!

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