These Loaded Scotcheroos are like the classic no-bake treats you love, but amped up a bit with gooey caramel, crunchy toffee bits and lots of peanut butter cups!Jump to Recipe
One of the most popular recipes here on Dance Around the Kitchen has always been the Best Ever Scotcheroos. It's probably the recipe that I've had more people rave over than any other recipe. And I can't blame them, because they're called the "best ever" for a reason! 🙂
And though Scotcheroos are perfectly delicious as-is, sometimes it's fun to change it up a bit!! These Loaded Scotcheroos have all the components of the classic, but are a little bit extra as kids would say these days! Give them a try and I'm pretty darned sure you don't be disappointed!
What makes these "Loaded" Scotcheroos?
There are few things that make this different than the classic.
- Caramel & Brown Sugar. Instead of all corn syrup and white sugar, this recipe has some corn syrup, some caramel topping and brown sugar. I love the added depth of flavor from the caramel and brown sugar!
- Toffee Bits. I've never met someone who doesn't love toffee bits....and really, what's not to love?! They're buttery, rich, crunchy and add such a fun twist to this recipe!
- Peanut Butter Cups. I love the look of the peanut butter cups that go throughout the bars! And the additional chopped peanut butter cups that go on top...so good!
How to Make Loaded Scotcheroos
If you've ever made my Scotcheroos, this will all sound very familiar. Just a couple additional ingredients here and there!
- Heat the brown sugar, caramel and corn syrup in a saucepan. It's very important to cook this on low heat in order to dissolve the sugar crystals before the mixture boils. If you let the mixture boil for awhile, you'll end up with hard/crunchy scotcheroos....and nobody wants that! Remove that mixture from the heat as soon as the sugar is dissolved. Add the peanut butter, salt and vanilla. Stir it well and then add the cereal, chopped peanut butter cups and toffee bits.
- Time for the chocolate topping! Combine chocolate chips and butterscotch chips and heat in the microwave, stirring every 20 seconds until smooth. Pour over the bottom layer and spread out.
- Time to make it pretty! Add more toffee bits and chopped peanut butter cups on top and watch everyone swoon when they put their eyes on these!!
How to Store Scotcheroos
I like to store scotcheroos in an air-tight container at room temperature. You can also keep them in the fridge where they'll firm up a bit and be a little extra chewy. If I have extra, I love freezing scotcheroos! Simply place them in a freezer bag, seal and freeze. Let them set out at room temperature to soften up and enjoy!
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- 1 c brown sugar
- 1 c corn syrup
- ½ c caramel sauce/topping
- 1 ⅓ c peanut butter
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 7 c crispy rice cereal
- 1 c chopped peanut butter cups + additional for topping
- ½ c chopped toffee bars (such as Heath toffee bits) + additional for topping
- 1 c semi-sweet chocolate chips
- 1 c butterscotch chips
- Grease a 9x13" pan and set aside.
- In a large saucepan, add the brown sugar, corn syrup and caramel topping.
- Turn the stovetop on low heat and stir until the brown sugar is dissolved. DO NOT let the mixture come to a boil. Once the sugar is dissolved, remove the saucepan from the heat.
- Stir in the peanut butter, vanilla and salt.
- Stir in the crispy rice cereal, chopped peanut butter cups and toffee bits.
- Pour into the prepared pan and pat into place.
- In a microwave safe bowl, add the chocolate and butterscotch chips.
- Cook on high in 20 second intervals, stirring after each interval until the chocolate is smooth.
- Spread over the bars then sprinkle with additional chopped peanut butter cups and toffee bits.
- Let cool before cutting into bars.