Iowa · Dessert
Iowa Scotcheroos
- Easy
- 30 min
- roughly 2 of 4 for cost
- Vegetarian
- Vegan
Leads with richness that coats and comforts, toasted, nutty warmth throughout.
Ingredients
- 250g sugar
- 250g corn syrup
- 300g peanut butter
- 180g crisped rice cereal
- 200g chocolate chips
- 200g butterscotch chips
Allergen screen
Found: nuts · peanuts
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Butter a 23x33cm pan.
- Heat the sugar and corn syrup until it just boils, then remove from the heat.
- Stir in the peanut butter until smooth, then fold in the crisped rice cereal.
- Press into the pan.
- Melt the chocolate and butterscotch chips together, spread over the top, and let set before cutting.
At the Table
- The Pour
- Banyuls or Ruby Port
- Also Right
- PX Sherry
- From the Taps
- Imperial stout
- Zero-Proof
- Espresso
Chocolate wants fortified sweetness or roast-bitter contrast: the wine must out-sweet the plate, or oppose it entirely.
Saved on this device and kept across visits: export from My Menu to move them.