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If you love brown butter rice krispie treats, but are looking for something with a bit more flavor then it’s time to make these scotcheroos! A delicious blend of brown butter, melted gooey marshmallows, rice cereal and melted butterscotch. Plus a rich topping of peanut butter chocolate ganache, for the ultimate rice krispie treat experience.
Butterscotch Rice Krispie Treats
Scotcheroos are a basically a rice krispie treat recipe made with butterscotch, peanut butter, and chocolate. A simple, but rich dessert created in the 1960’s and printed on the Rice Krispie boxes sold in stores. A childhood favorite that never gets old!
This recipe has the perfect ratio of extra melted marshmallows to cereal for a gooey, chewy not dry scotcheroo. And with the addition of brown butter, there’s a toasted nuttiness that just brings it all together.
Browning the Butter
Brown butter is made by cooking unsalted butter until the milk solids turn a medium brown color. This process cooks out any of the water in the butter resulting in a rich nutty or toasty flavor. A great technique for adding more depth to your baked goods.
To make brown butter, beurre noisette in French, simply place your butter in a light colored skillet so you can see the color change and cook on medium heat. First the butter will start to foam as it melts, then it will slowly change from a golden hue to a darker more toasty brown color. It should start to give off a nutty aroma as it browns. It’s important to continue to stir the butter as it cooks to evenly toast and distribute the browning milk solids.
Peanut Butter Chocolate Ganache
Don’t even think about having a Scotcheroo without a thick layer of peanut butter ganache! The trick to not making this simple dessert too rich, is the choice of chocolate.
I prefer to use a semi-sweet chocolate with 50-60 % Cocoa. This seems to be the sweet spot for a perfectly blended ganache to balance the butterscotch and marshmallows.
Leftovers and Storage
Room Temp: After the ganache has set, I slice my chocolate rice krispie treats into squares. Place the squares in an air tight container layered with parchment paper. If you need to stack them, place some parchment paper or wax paper between the treats. Store at room temperature for 3-4 days for maximum freshness.
Freezing: Place the scotcheroos in a freezer safe container for up to 3 months. Thaw at room temperature for 2 hours before cutting and serving.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Brown Butter Scotcheroos Recipe
Ingredients
Brown Butter Scotcheroos
- 227 grams (1 cup) unsalted butter
- ½ tsp vanilla extract
- ½ tsp fine sea salt
- 20 ounces mini marshmallows
- 150 grams (6 cups) rice krispie cereal
- 175 grams (1 cup) butterscotch chips
Peanut Butter Ganache Topping
- 280 grams (10 ounces) semi-sweet dark chocolate , chopped
- 260 grams (1 cup) creamy peanut butter, use the "no stir", I like Jif and Skippy brands
- flaky sea salt, optional
Instructions
- Prepare a 9×13-inch baking pan with parchment paper. Set aside.
Brown Butter Scotcheroos
- Brown your butter by placing into a large pan on medium heat. Stir until the butter is melted. Continue to stir and heat until the butter has past the foamed, is fragrant and brownish in color (about 5 minutes).227 grams unsalted butter
- Reduce the heat to low and stir in the vanilla extract and salt.½ tsp vanilla extract, ½ tsp fine sea salt
- Add in the marshmallows and stir until they're completely melted. Remove from heat.20 ounces mini marshmallows
- Fold in the rice cereal until evenly distributed, then fold in the butterscotch chips.150 grams rice krispie cereal, 175 grams butterscotch chips
- Transfer the mixture into the prepared baking pan. Press down with a spatula, wooden soon, or damp fingertips to level the mixture and press it together. But, no so firmly that its compressed. Set aside to cool.
Peanut Butter Ganache
- Melt the chocolate by using a double broiler. Or in the microwave heating in 30 second increments stirring between.280 grams semi-sweet dark chocolate
- Add the peanut butter to the melted chocolate and stir until smooth and creamy.260 grams creamy peanut butter
- Pour the warm peanut butter ganache directly onto the rice krispie treats and level with an offset spatula or small rubber spatula.
- Let the scotcheroos sit at room temperature for at least 1 hour for the ganache to set or place in fridge for about 20 minutes.
- Slice using a sharp knife. Sprinkle with flaky sea salt.flaky sea salt
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