Triple-Chocolate Scotcheroos
48 servings
Adapted from the original Scotcheroos recipe.Because Rice Krispies are available in France, I didn’t bring any back with me. But my usual refrain was true: the supermarket here had everything but what I was there to buy. Except I scored some chocolate rice cereal, which tilted my Scotcheroos into the “triple chocolate” category, so I’m not complaining.The original recipe doesn’t have Nutella in it so if it’s not available, just use peanut butter in its place. I’m sure you could replace the butterscotch chips with chocolate chips, although the flavor and spreadability will be different.
1 cup (200g) sugar
1 cup (320g) rice syrup or light corn syrup
1/2 cup (130g) peanut butter*
1/2 cup (130g) Nutella or a similar chocolate-hazelnut paste
6 cups (200g) crisp chocolate-flavored (or mixed with plain) rice cereal
6 ounces chopped bittersweet or semisweet chocolate, or 1 cup (165g) chocolate chips
1 cup (165g) butterscotch-flavored chips
optional: fleur de sel or flaky sea salt
1. Butter or spray a 9 x 13-inch baking pan.
2. In a large saucepan (at least 6 qts) over medium heat, bring the sugar and rice or corn syrup to a full boil. Remove from heat and stir in peanut butter and Nutella, then mix the rice cereal in until completely coated. Press the mixture into the greased pan, making sure the top is smooth.
3. Melt the chocolate and butterscotch chips together in a clean, dry bowl set over a double boiler or microwave, stirring gently until smooth and well-blended. Spread over the rice cereal mixture, sprinkle lightly with salt (if using) and cool until set.

Serving: Once cool, cut into small bars with a sharp knife. These are pretty intense and certainly on the sweet side, so bite-sized portions are in order. Strong cups of espresso are nice to balance them out.