Scotcheroos are a crispy dessert treat consisting of puffed rice or corn cereal, peanut butter, and a decadent butterscotch-chocolate coating. Scotcheroos got their name after one of the key ingredients used in the preparation process – butterscotch.

Although not much is known about the invention of these crunchy treats, the recipe was originally printed on boxes of Rice Krispies in the 1960s.

Sweet, salty, crispy, crunchy, chewy, chocolatey – hmmm….are we missing anything?
I don’t think so!

These are “the bomb!” 💣

Yes, these butterscotch chocolate dessert bars ARE the bomb! 🤤

Traditionally made with crisped rice cereal and peanut butter, I decided upon a bit more SALT – SALTINE crackers. I created a traditional “crust” of Saltines and butter, mixed with decadent butterscotch, baked to perfection, and then slathered with a rich, chocolate ganache. Finally, a sprinkling of saltine crackers and butterscotch chips tops off the dessert bars and puts them over the “top.” That’s for sure!

Saltine Chocolate Scotcheroos

Saltine Chocolate Scotcheroos

3 sleeves Saltine crackers, processed into rough crumb, 1/3 cup reserved
8 Tbs. butter, melted
1 1/2 cups butterscotch sauce
1 1/2 cups butterscotch chips, 1/4 cup reserved
1 1/2 cups dark chocolate chips
1/3-1/2 cup heavy cream

Preheat the oven to 400 degrees.

Line a square baking dish with parchment paper.

In the bowl of a large food processor, pulse the crackers into a rough crumb. Remove 1/2 cup of the crumbs and set aside.
Add the melted butter and pulse until well combined.

Add the butterscotch sauce and pulse until smooth.

Add all but 1/4 cup of the butterscotch chips and barely process to mix in.

Transfer to the parchment-lined baking dish and bake for 15-20 minutes, until golden brown.

Meanwhile, in a small pot, combine the chocolate and cream and heat over low heat, stirring constantly, until smooth.

Slather the chocolate ganache over the baked and cooled saltine crust.

Sprinkle with remaining, reserved cracker crumbs and butterscotch chips.

Chill for several hours until fully set and hard.

Cut, slice, devour.

YUM 😋!