Scotcheroo lovers unite because this recipe for Double M&M’s® Crispy Scotcheroos, sponsored by Collective Bias, Inc. and its advertiser, is double the crispy trouble! As always, all opinions and writings are my own. Thank you to my sponsors who allow me to continue producing free printables and recipes! #CrispyIsBack #CollectiveBias
I’ve never seen sharks hover the waters like when I finally gave the go-ahead that these bars could be eaten. I was “home” this past weekend (at my parent’s house) figuring out some tax stuff (oh what joys), so I decided to take advantage of a bigger kitchen to do some baking therapy (which was well needed after staring at spreadsheets & tax papers for hours).
I usually do a good amount of baking while I’m home, but considering the lighting/window situation is a lot different than what I’m use to, I usually don’t take pictures or blog about a lot of the stuff I make at home. The lighting is always more harsh, but considering photography is all about adjusting to your surroundings, I decided to disregard the fact that the photos were going to be a little dark because these scotcheroos needed to be documented. A
s soon as I got done photographing them, I took a nap, and apparently left everyone wondering if it was finally safe to try them out. (Like a good blogger family, I’ve trained them well in knowing never to touch the food until the beauty shots have been taken & permission has been granted.) Or else.
My issue with scotcheroos in the past is that I can never manage to make them the correct texture & they always turn out crumbly and crunchy. My college cafes back in the day had thee best, chewy scotcheroos and my design classmates and I may or may not have been known to snag them up during 9am studios (time of day for meals is irrelevant in college). The more places I go, the more I become aware of how certain foods can bring back such powerful and vivid memories. Like how grape soda and M&M’s® Crispy will always remind me of walking home from grade school and stopping at the can redemption center (aka. smelliest place alive) to get a snack with any loose change we could scrounge up. Or how scotcheroos & cinnamon bagels will always remind me of college cafes.
I call these the 1-cup wonders because the proportions of ingredients are easy to remember. One cup rice krispy cereal, 1 cup peanut butter, etc, etc. No fancy candy thermometers needed, just a big ol’ saucepan, a wooden spoon, and some simple ingredients.
And while scotcheroos have been around for years and are certainly not a new & innovative invention, the trick to making these so dang good is the thick layer of chocolate, butterscotch, and M&M’s® Crispy that go on top. I’m not talking a skimpy layer of chocolate here, people. If you want these to be killer, the generous amount of chocolate and the entire 9.9oz bag is a must. (If you can’t find the larger bags, you can also grab a few of the 180 calorie/serving individual snack size bags at most checkouts.)
Why they decided to pull these 90’s morsels off the shelves for AN ENTIRE DECADE is beyond me, but I’m just glad M&M’s® Crispy are back on the market. Because there’s no better addition to rice krispy treats than with more crispy treats.
Just look at those layers. It took less than a day for these to disappear off the counter and they may or may not have been referred to as, “the most addicting thing I’ve ever had” by multiple family members. Trust me when I say that the extra chocolatey crunch on top truly does make these ordinary scotcheroos anything but ordinary. Plus they’ve got cereal in them, so they’re pretty much a breakfast food right?
Double M&M's® Crispy Scotcheroos
I call these the 1-cup wonders because the proportions of ingredients are easy to remember. One cup rice krispy cereal, 1 cup peanut butter, etc, etc. No fancy candy thermometers needed, just a big ol' saucepan, a wooden spoon, and some simple ingredients.
- 1 cup sugar
- 1 cup creamy peanut butter
- 1 cup light corn syrup
- 1 teaspoon vanilla
- 6 cups rice krispy cereal
- 11.5 ounces butterscotch chips 1 bag
- 11.5 ounces milk chocolate chips 1 bag
- 9.9 ounches M&M's® Crispy
Before cooking, cover a 9-inch round metal cake pan in aluminum foil (leaving a overhang so you can remove easily later) and spray with non-stick cooking spray. Set aside.
In a large saucepan, cook sugar, peanut butter, and corn syrup on medium heat until mixture begins to boil (stirring constantly). Once it begins to boil, remove from heat and stir in vanilla. Quickly add in rice krispy cereal and stir until evenly coated.
Pour mixture into prepared pan and use the back of a spatula to firmly press down the mixture along all sides of the pan until smooth. Allow to cool for 10 minutes.
Meanwhile in a glass bowl, melt chocolate chips and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Once melted, pour over rice krispy bars and use a spatula to cover all the edges.
Top with M&M's® Crispy and refrigerate entire pan to allow the chocolate to set. If desired, crush a handful of the M&M's® Crispy to sprinkle on top.
Once set, carefully lift the bars out of the pan using the foil overhang and gently peel back foil from sides. Cut bars with a sharp knife and store in airtight container.
I’m a little bit ashamed that it took me 2 years after college to make scotcheroos, but these were worth the wait. Now I’m off to trek 3 hours back home, scotcheroo-less, and wondering why the heck I didn’t hide a slice of these for the way home. Not the smartest thing I’ve ever done.