top of page

Salted Carmel Scotcheroos

IMG_0119.jpg

Ingredients

  • 1 (6.5 ounces) container of Challenge Salted Caramel Snack Spread

  • 10 ounces marshmallows

  • 1 cup creamy peanut butter

  • 1/3 cup of heavy whipping cream

  • 6 cups crispy rice cereal

  • 1 (12 ounces) bag of semi-sweet chocolate chips

  • 1 (11 ounces) bag of butterscotch chips

  • 1 Tablespoon of flaky sea salt (optional garnish)

  • 1/8 cup of finely chopped peanuts (optional garnish)

 

Directions

  1. Line a 9x13 inch pan with foil or parchment and spray with cooking spray—Preheat the oven to 350 degrees.

  2. In a large pot over medium heat, melt Challenge Salted Caramel Snack Spread and peanut butter. Once melted, add marshmallows. Stir constantly while marshmallows melt until the mixture is smooth. Once melted, stir in whipping cream and remove from heat. Note: For a quick no-bake method, place the butter, peanut butter, marshmallows, and cream in a large microwave-safe bowl. Microwave for 2 1/2 minutes or until marshmallows and butter is melted.

  3. Add crispy rice cereal; stir until cereal is well coated.

  4. Spread into the prepared pan, pressing down with a rubber spatula to create an even layer in the pan.

  5. Place semi-sweet chocolate and butterscotch chips in a microwave bowl. Microwave mixture on high for one minute. Remove and stir. Keep microwaving and stirring the mixture at 30-second intervals until melted.

  6. Use a spoon or spatula to spread the chocolate butterscotch mixture into an even layer on top of the cereal layer. Sprinkle with sea salt and nuts if desired. Place in refrigerator until chocolate is set, about 1 hour. Cut into squares to serve.

Creates 24 servings

​

Chef Tips:

  • For this recipe and any other one that requires sticky and gooey ingredients such as peanut butter, melted chocolate, and marshmallow, cooking spray is your friend! For ease of measuring and cleanup, spray your measuring cups and utensils before using them. Doing this makes preparation a breeze!

  • The hardest part of making these cravable snacks is the wait time. To speed things up, place the crispy rice layer in the refrigerator or freezer until cool and firm before layering with chocolate.

  • Our Challenge Salted Caramel Snack Spread is perfect used in this treat. Its decadent taste is amazing, making shopping and creating this recipe so easy since it is packed full of ingredients. However, if you don’t have it on hand, you can make some substitutions. Swap out the container of Challenge Salted Caramel Snack Spread with 1 stick of Challenge Salted Butter, ½ cup of brown sugar, and 1 teaspoon of vanilla. Create Scotcheroos as directed.

​

​

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

​

​

​

bottom of page