So when I said that my butterscotch craving had been satiated, I was lying.
I thought about keeping up the ruse… for the sake of baked good variety on the blog, moving on to another ingredient… but I couldn’t do it. I couldn’t lie to you, not this early in the relationship. You and me, we’ve been doing this together for what… 2.5 months? If I bring lies into our beautiful honeymoon period, what does that say for the long-term?
Tsk tsk, no, that will not stand.
However, the kitchen was in a bit of a… disarray from my previous endeavour with butterscotch.
I was going to clean it up, but if I did, I wasn’t in the mood to just make it all dirty again. And it was also such a hot day that the thought of turning on the oven was unfathomable.
So so very hot.
It was time for some scotcheroos.
Not just any scotcheroos, David Lebovitz’s Triple-Chocolate Scotcheroos.
A little chocolate rice cereal..
Enrobed in sugarified peanut butter and nutella..
And then topped with a melted mixture of chocolate and butterscotch.
No hot oven in sight and a half-sink full of dishes, tops.
By the way, my scotcheroos are all gooey looking because the chocolate/butterscotch layer is supposed to solidify after a some time, but it was so hot in my apartment that they were still oozey after three hours.
Excuse me while I go eat some chocolate-butterscotchy goodness while sitting in a bathtub full of ice.
Recipe from David Lebovitz
I forgot the fleur de sel despite me being a HUGE fan of salt and chocolate. I blame my foggy hot day brain and would highly suggest you try it!
- 1 cup sugar
- 1 cup light corn syrup
- 1/2 cup peanut butter
- 1/2 cup Nutella, or a similar chocolate-hazelnut paste
- 6 cups crisp chocolate-flavored (or mixed with plain) rice cereal
- 6 ounces chopped bittersweet or semisweet chocolate, or 1 cup chocolate chips
- 1 cup butterscotch-flavored chips
- optional: fleur de sel or flaky sea salt
- Butter or spray a 9 x 13-inch baking pan.
- In a large saucepan (at least 6 qts) over medium heat, bring the sugar and rice or 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.
- 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, sprinkle lightly with salt (if using) and cool until set.
- Serving: Once cool, cut into small bars with a sharp knife. These are pretty intense and certainly on the sweet side, so bite-sized portions are in order. Strong cups of espresso are nice to balance them out.