Chocolate Scotcheroo Bars

Rich, gooey, and utterly irresistible, these Chocolate Scotcheroo Bars are a sweet tooth’s dream come true. With a crunchy peanut butter crust, a caramel-like filling, and a velvety chocolate and butterscotch topping, every bite is a masterclass in texture and flavor.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup graham cracker crumbs
• 1/2 cup unsalted butter, softened
• 1 cup confectioners’ sugar
• 1 cup milk chocolate chips
• 1 cup butterscotch chips
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

Line an 8×8 inch baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal. In a medium bowl, mix together the peanut butter, graham cracker crumbs, and salt until well combined.

Press the mixture evenly into the prepared baking dish.

Melt the butter and confectioners’ sugar in a saucepan over low heat, stirring constantly, until smooth. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring frequently.

Remove from heat and stir in the vanilla extract.

Pour the mixture over the crust in the baking dish. Let cool completely.

Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth.

Pour the melted chocolate over the cooled peanut butter mixture. Melt the butterscotch chips in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth.

Pour the melted butterscotch over the milk chocolate layer.

Refrigerate for at least 2 hours or until set. Cut into 7 bars.

Notes

Make sure to use high-quality chocolate chips for the best flavor.

If you find the peanut butter mixture too sticky, add a little more graham cracker crumbs.

If it’s too dry, add a little more peanut butter.

Don’t overmix the peanut butter mixture or it will become tough.

Stop mixing as soon as everything is well combined.

When melting the butter and confectioners’ sugar, be patient and don’t rush the process.

You want a smooth, caramel-like consistency.

Let the bars cool completely before adding the chocolate and butterscotch toppings.

This will help prevent a mess.

If you don’t have a double boiler, the microwave works just fine for melting the chocolate and butterscotch chips.

Just be careful not to overheat.

Cut the bars while they’re still slightly chilled for clean, sharp edges.

Keep the bars refrigerated for up to 5 days or freeze for up to 2 months.

They’re perfect for snacking on the go or as a sweet treat anytime.

Nutrional Value

• Calories: 342
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 15mg
• Sodium: 200mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 8g