Scotcheroos

Scotcheroos, or better known to us as Special K squares growing up in Canada, were one of my favourite treats. The crispy and sweet squares with peanut butter, butterscotch and chocolate were always waiting for us when we visited my Grandparents.

The original recipe calls for Special K (as it was created by the Kelloggs company). I’ve tried replacing the corn syrup for maple syrup, honey and some coconut oil. I’ve also switched out the cereal for puffed quinoa. Another option is to make a peanut butter fudge topping with a combination of peanut butter powder, icing sugar and coconut oil. My grandmother would replace the butterscotch chips with chocolate orange chips. I have to say that there isn’t really a bad substitution.

This Scotcheroos recipe is closest to the original and uses corn syrup and granulated sugar (but just a little less). I try not to eat processed goods and certainly those laden with corn syrup, but I do use it here as an occasional treat.

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Decoration

A quick and easy way to add a polka-dot decoration to the squares (or any chocolate covered squares is to use white chocolate melts. The melts are turned upside down and carefully placed in the melted chocolate.

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Recipe

For the squares:

1. Melt 1/2 cup smooth peanut butter, 1/2 cup corn syrup and 1/4 cup granulated sugar in a saucepan over medium heat, just until smooth. Remove from heat and add in 2 tsp vanilla or vanilla paste and pinch salt.
2. In a large mixing bowl, add 3 cups cereal (I used puffed quinoa).
3. Pour peanut butter mixture onto cereal and stir until evenly mixed. Pour mixture into a greased and papered 8″x8″ pan and pat until even. Smaller if you want thicker squares and larger if you want thinner.
4. Melt 2 x 100g bars of dark chocolate chunks or equivalent in semi-sweet chocolate chips and 1/2 cup butterscotch together over low heat along with 1 Tbsp coconut oil. Vary the proportions of butterscotch to chocolate as preferred. Melt until smooth and pour over top the cereal mixture. If using the melts, let the chocolate cool slightly and then press into the surface. You will only use ~ 1/4 cup of the melts.
5. Let cool until firm and slice into squares.

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