Chocolate Nutella Scotcheroos

Photo by Kerry J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup (200g) sugar

  • 1

    cup (320g) light corn syrup

  • 1/2

    cup (130g) creamy peanut butter

  • 1/2

    cup (130g) Nutella

  • 6

    cups (200g) rice cereal

  • 1

    cup (165g) chocolate chips

  • 1

    cup (165g) butterscotch-flavored chips

  • optional: fleur de sel or flaky sea salt

Directions

Butter or spray a 9 x 13-inch baking pan. Heat sugar and corn syrup in a large saucepan over medium heat, stirring frequently. Bring to a boil. Remove from heat and stir in peanut butter and Nutella. Add the rice cereal and mix until completely coated. Press the mixture into the greased pan, smoothing the top. . In a small heat proof bowl, combine chocolate and butterscotch chips. Melt in the microwave in 30 second bursts until completely melted and smooth. Pour over the cereal layer and spread evenly. Sprinkle lightly with salt (if using) and cool until set. Once cool, cut into small bars with a sharp knife.

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