Nutella Scotcheroos

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With the hot weather here I don’t like to turn on the oven if I don’t have too.  We don’t have air conditioning so when I bake in the summer I either do it first thing in the morning or late at night once the sun has gone done.   But sometimes I want a sweet treat in the middle of the day so I need to increase my repertoire of no bake desserts.

I love Rice Krispies treats and they are an easy no bake option.  However, I like to add different ingredients to make them a little fancier.  I remember talking about Scotcheroos once upon a time so I looked them up.  It turns out they are Rice Krispies treats with butterscotch and peanut butter.   I’m all for the butterscotch but turned my nose up at the peanut butter.

I started looking for an alternative and came up with Cookie Butter or Nutella.   I wanted to use the cookie butter but I was afraid it would make the bars too sweet so I went with the Nutella.  I figured it at least had some type of nuts in it and it wasn’t as sweet as the cookie butter.

I whipped up a batch quickly and set them aside while I made the chocolate butterscotch topping.  Once it was heated I poured it on top and then I waited.    Since it was pretty hot outside I actually ended up putting these bars in the refrigerator to help the topping set up.   I was afraid with the humidity it would take hours for it to set up on its own.

Once they were ready I cut them into squares and immediately took a bite.   These are delicious.  The base is sweet, chocolatey, and has a slight flavor of hazelnuts.  I think I made the right choice going with the Nutella because while it is sweet it isn’t over the top sweet.  The topping was a tasty combination of chocolate and butterscotch which I really loved.  All together if you know someone who likes chocolate, butterscotch, and hazelnuts then you need to make these for them today!

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Nutella Scotcheroos

Yield: 20 bars

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A tasty Rice Krispies bar made with Nutella then topped off with chocolate and butterscotch.

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Ingredients

• 1 c. light corn syrup
• 1 c. sugar
• 1 c. Nutella
• 1 teaspoon sea salt
• 6 c. Rice Krispies
• 1 c. chocolate chips
• 1 c. butterscotch chips

Instructions

1. Spray a 9 x 13 pan with cooking spray and set aside.
2. Combine the corn syrup and sugar in a large saucepan over medium heat. Stir frequently until the sugar dissolves and the mixture comes to a boil.
3. Remove from heat and quickly stir in the Nutella and sea salt. Mix well.
4. Add the Rice Krispies and mix until well coated. Quickly press into the prepared pan. Set aside.
5. Melt the chocolate chips and butterscotch chips in a small saucepan over medium low heat, stirring constantly. Once melted pour over top of the cereal mixture and smooth.
6. Allow the topping to harden for 20 minutes. If it hasn't hardened place it in the refrigerator for 10 minutes.
7. Cut into 2 inch squares and enjoy.

Notes

Recipe adapted from Rice Krispies