Triple Chocolate Scotcheroos

I think most of us probably grew up with Scotcheroos -- rice cereal treats kicked up with the addition of peanut butter, chocolate, and butterscotch. At least, I know I did. They were one of my favorite treats growing up. In fact, I have a co-worker whose mom still makes him a batch every time he goes home to visit (which is great for me, because I sit right across the hall from him and he always shares). Just because we’re grown-ups now doesn’t mean we can’t still love those nostalgic desserts of our childhood.

We can, however, take a dessert like Scotcheroos and kick it up even more -- by using chocolate rice cereal and adding indulgently delicious Nutella. That’s what David Lebovitz does in this recipe. The result is a rich, luscious, crunchy-creamy-smooth delight. Joe declared these the best dessert I have ever made, and has been clamoring for me to make them again ever since we polished off the first batch.

I have a feeling your husband or wife will do the same if you make these tonight. They just have that kind of effect on people. They’re so incredibly good.

Triple Chocolate Scotcheroos
source: David Lebovitz

1 cup sugar

1 cup light corn syrup

1/2 cup natural peanut butter

1/2 cup Nutella

6 cups crisp chocolate-flavored rice cereal

1 cup semisweet chocolate chips

1 cup butterscotch-flavored chips

1. Butter or spray a 9 x 13-inch baking pan.

2. In a large saucepan (at least 6 quarts) over medium heat, bring the sugar and corn syrup to a full boil. Remove from heat and stir in peanut butter and Nutella, then mix the rice cereal in until completely coated. Press the mixture into the greased pan, making sure the top is smooth.

3. Melt the chocolate and butterscotch chips together in a clean, dry bowl set over a double boiler or microwave, stirring gently until smooth and well-blended. Spread over the rice cereal mixture and cool until set.