PEANUT BUTTER CHOCOLATE SCOTCHEROO'S
Ingredients
- 1 CUP CREAMY PEANUT BUTTER LOVE COSTCO KIRKLAND BRAND
- 1/4 CUP COCONUT OIL
- 3/4 CUP HONEY
- 1 TEASPOON VANILLA EXTRACT
- 12 OUNCES SEMI-SWEET CHOCOLATE CHIPS
- 1 1/2 CUPS BUTTERSCOTCH CHIPS
- 6 CUPS BROWN OR WHITE RICE KRISPIES
- 1 TABLESPOON BOURBON OPTIONAL, BUT I USED!
- SEA SALT FOR SPRINKLING
- CHOCOLATE SHAVINGS FOR SPRINKLING
Instructions
- USING A 9"X13" DISH OR DEEP BAKING TRAY, LINE WITH PARCHMENT PAPER
- IN A LARGE BOWL, POUR IN RICE KRISPIES, SET ASIDE
- COMBINE COCONUT OIL AND HONEY IN A MEDIUM SIZED POT OVER MEDIUM HEAT, BOIL FOR 2 MINUTES WHILE STIRRING
- TAKE OFF THE HEAT AND MIX IN THE PEANUT BUTTER, ADD IN VANILLA AND THE BOURBON (OPTIONAL), CONTINUE MIXING UNTIL SMOOTH
- POUR CREAMY MIXTURE OVER THE RICE KRISPIES AND MIX WITH A WOODEN SPOON
- ONCE ALL MIXED, TRANSFER INTO THE 9"X13" DISH, PUSH DOWN MAKING SURE THE RICE KRISPIES ARE TIGHTLY PACKED DOWN TO CREATE THE "CRUST"
- MELT CHOCOLATE AND BUTTERSCOTCH CHIPS IN A BOWL IN THE MICROWAVE FOR 30 SECONDS AT A TIME, MIX IN BETWEEN, STIR UNTIL MELTED, THEN POUR OVER RICE KRISPIES AND SMOOTH
- USING A TOOTHPICK OR SHARP KNIFE, DRAW SWIRLS AND PATTERNS IN THE CHOCOLATE, THEN SPRINKLE WITH SEA SALT AND CHOCOLATE SHAVINGS
- REFRIGERATE UNTIL SET, REMOVE AND LET COME TO ROOM TEMPERATURE SO THE CHOCOLATE SOFTENS SLIGHTLY, THEN CUT INTO 24 SQUARES
- KEEP BARS IN THE FRIDGE AFTER CUTTING
Notes
*NOTE: MAKE SURE YOUR PEANUT BUTTER IS JUST PEANUTS & SALT, NO ADDED SUGAR AND NOT "NO STIR"
**NOTE: WHEN CUTTING THE BARS, WAIT UNTIL THE CHOCOLATE IS AT ROOM TEMPERATURE AND NOT COLD, USE A SHARP KNIFE!