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Salty Sweet Scotcheroos

  • Author: Cookies & Cups
  • Yield: 24 bars 1x


  • 1 cup Karo® Light Corn Syrup
  • 1 cup granulated sugar
  • 1 cup creamy peanut butter
  • 4 cups crispy rice cereal
  • 2 cups coarsely crushed pretzels
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • 12 teaspoons flaked sea salt


  1. Line a 9×13 baking dish with aluminum foil and coat with non-stick spray. Set aside.
  2. Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve the sugar. Bring the mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal and pretzels and stir until evenly coated.
  3. Pour into the prepared dish and press evenly.
  4. Melt the chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over the cereal mixture. Sprinkle with the flaked sea salt.
  5. Cool at least 45 minutes, or until firm. Cut into bars.


recipe adapted from Karo®

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