Equipment Needed
- 9×13 inch baking pan
- Large saucepan
- Wooden spoon or heatproof spatula
- Large mixing bowl
- Measuring cups
- Small microwave-safe bowl or double boiler
- Offset spatula or butter knife
- Parchment paper or aluminum foil
Step-by-Step Instructions
My process always begins with preparation. I line my 9×13 inch pan with parchment paper or lightly grease it with butter, leaving a little overhang on the sides for easy removal later. I measure out all six cups of cereal into my large mixing bowl and set it aside. Having everything ready is key because once the syrup mixture is hot, you need to work quickly. In my large saucepan, I combine the sugar and corn syrup. I turn the heat to medium and stir constantly until the mixture just begins to boil. The moment I see a bubble break the surface, I immediately remove it from the heat.
This next step is crucial. Off the heat, I stir in the entire cup of creamy peanut butter. I stir vigorously until the mixture is completely smooth, glossy, and homogenous. The heat from the syrup melts the peanut butter into a silky, fragrant river. I then immediately pour this hot peanut butter syrup over the waiting cereal in my large bowl. Using my wooden spoon (and some muscle!), I quickly and thoroughly fold the cereal into the syrup, making sure every single piece is evenly coated. It will seem like a lot of syrup at first, but keep folding—it all comes together.
Once the cereal is fully coated, I immediately transfer the mixture into my prepared pan. Using a piece of parchment paper or the back of a lightly buttered spoon, I press the mixture down firmly and evenly into an compact, uniform layer. This firm pressing is what gives Scotcheroos their perfect structure, so don’t be shy! I get into the corners and press hard. I let this base layer cool and set at room temperature while I make the topping.(See the next page below to continue…)