Tuesday, February 23, 2016

Chocolate Salted Caramel Scotcharoos


For the Bars
  • 1 cup Karo® Syrup
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 cup salted caramel chocolate hazelnut spread
  • 6 cups crispy rice cereal (plain or cocoa flavored)
For the Caramel
  • 1/2 cup salted butter
  • 1/2 cup packed light brown sugar
  • 2 tablespoons Karo® Syrup
  • 1/2 cup sweetened condensed milk
For the Topping
  • 2 cups semisweet chocolate chips


For the Bars:
Line a 9 x 9 inch pan (see note below) with foil and spray with nonstick cooking spray.

  1. Cook corn syrup and sugars together in a large saucepan over medium heat, stirring to dissolve sugar.
  2. Bring mixture to a low boil and immediately remove from the heat. Stir in chocolate hazelnut spread and mix until combined.
  3. Add cereal; stir until evenly coated.
  4. Pour into prepared pan and press into place.
For the Caramel:
  1. In a medium saucepan over low heat, combine butter, brown sugar, corn syrup, and sweetened condensed milk.
  2. Bring to a boil while stirring constantly. Allow mixture to remain at a low boil while stirring constantly for about 5 minutes.
  3. Pour over bars and allow the bars to cool until the caramel begins to set up.
For the Topping:
  1. Melt chocolate chips in a saucepan over low heat, stirring constantly.  Spread over caramel layer.
  2. Cool at least 45 minutes, or until firm. Cut into bars.


If you prefer your bars to be thinner, you can use a 9 x 13-inch pan.

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