Crunchy Pretzel Scotcheroos are a delightful, no-bake dessert that perfectly combines sweet, salty, and crunchy flavors. These bars feature a syrup mixture for sweetness, rich peanut butter, crunchy pretzels and cereal, and a smooth chocolate and butterscotch topping. Each bite is a satisfying blend of textures and flavors that will appease your cravings.
Ingredients & Substitutions
- Cereal: I used Special K original cereal, a rice and wheat-based cereal. You can use a different brand of similar cereal if you prefer.
- Pretzels: About 3 cups of salted pretzels are needed. Crush them and use approximately 2/3 for the bars, reserving the rest for the topping. Adding some whole pretzels on top enhances the visual appeal.
- Syrup Mixture: Corn syrup and granulated sugar form a sweet, sticky syrup that binds the bars together.
- Peanut Butter: Creamy peanut butter works best, but you can use crunchy for added texture.
- Topping: A mix of milk chocolate chips and butterscotch chips creates a rich, sweet, and creamy topping. You can use all chocolate chips or experiment with other candy chips like white chocolate, dark chocolate, peanut butter, or toffee bits.
Can I Use A Different Kind Of Cereal?
Absolutely! You can substitute with rice cereal like Rice Krispies, Corn Flakes, Rice Chex cereal, Granola, or Cheerios.
How To Store Pretzel Scotcheroos
Store the bars in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for 2-3 months. Thaw at room temperature until they are soft enough to eat.
Ingredients
Bars:
- 4 cups (120 g) Kellogg’s Special K original cereal
- 3 cups (120 g) salted pretzels
- 1½ cups (300 g) granulated sugar
- 1½ cups (500 g) light corn syrup
- 1½ cups (400 g) peanut butter
Topping:
- 1 cup (170 g) milk chocolate chips
- 1 cup (170 g) butterscotch chips
- Reserved crushed pretzels
Instructions
Prepare the Baking Dish:
Line a 9×13-inch (23×33 cm) baking dish with parchment paper, ensuring it covers the sides. Spray with nonstick cooking spray.
Crush the Pretzels:
Place pretzels in a large sealable plastic bag. Roughly crush them using your hands or a rolling pin.
Combine Pretzels and Cereal:
In a medium bowl, mix about ⅔ of the crushed pretzels (reserve the rest for the topping) with the cereal. Set aside.
Make the Syrup Mixture:
In a large saucepan over medium heat, combine the sugar and corn syrup. Cook until it reaches a boil.
Stir in the peanut butter until smooth, then remove from heat.
Assemble the Bars:
Pour the corn syrup mixture over the pretzel and cereal mixture. Gently fold to coat everything evenly.
Using an oiled spatula, press the mixture into the prepared baking dish.
Prepare the Topping:
In a microwave-safe bowl, add milk chocolate chips and butterscotch chips. Heat in 20-second intervals, stirring in between, until melted and smooth.
Pour the melted chocolate mixture over the bars, spreading it evenly with an offset spatula.
Add Final Touches:
Sprinkle the reserved crushed pretzels over the top.
Let the bars sit for about 10 minutes before cutting and serving.
Enjoy your homemade Crunchy Pretzel Scotcheroos, a perfect treat for any occasion!
