Scotcharoo Blondies
Bake #103 for 2025: Scotcharoo Blondies by Sarah Kieffer
Another huge hit from the “100 Bakes” series by Sarah Keiffer. I recently came across 100 Afternoon Sweets while at the library and saw
so many yummy recipes, I knew it had to come home with us. I’ve had lots of
wins with Keiffer’s other books as well, so she’s an author/baker worth
checking out, for sure!
Charlie’s Grammy was the one to introduce me to Scotcharoos –
peanut butter, butterscotch, rice cereal, and chocolate…what’s not to love. She made them most around the holidays and they’ve become a longstanding
winter family favorite, which is what sparked my interest when I saw Keiffer’s
mash-up of this delicious treat with gooey brown sugar blondies. I’ve had a
couple dud recipes recently, but when Charlie tried these last night, he immediately
went back for a second square saying, “That’s where it’s it!” Endorsement enough
for me.
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| They aren't hugely photogenic, but they are delicious! |
Ingredients:
For the peanut butter crunch:
- 1/2 cup (108g) creamy peanut butter
- 3 Tbsp (60g) corn syrup
- 2 Tbsp unsalted butter
- 3/4 cup (135g) butterscotch chips
- 4 cups (120g) plain Rice Krispies cereal
For the blondies:
- 12 Tbsp (170g) unsalted butter
- 1-1/3 cups (300g) light brown sugar
- 3/4 tsp salt (or 1-1/2 tsp diamond crystal kosher)
- 4 tsp vanilla extract
- 1 large egg, at room temp
- 1-1/2 tsp baking powder
- 1-1/2 cups (213g) all-purpose flour
- 1/2 cup (85g) semisweet or bittersweet chocolate, chopped
Instructions:
Position an oven rack in the middle of the oven and grease
or line a 9x13 baking dish.
For the peanut butter crunch:
- In a large, heavy-bottom saucepan over medium/medium-low heat, melt the peanut butter, corn syrup, and butter. (Just melt, don’t bring to a boil.) Add the butterscotch chips and stir until smooth (this will take a few min). Remove from the heat and pour the cereal into the hot mixture, stirring gently with a flexible spatula until fully combined.
- Pour the mixture into the prepared pan and gently press down into a flat, compact layer. Set aside while you make the blondie batter.
For the blondies:
- In a medium saucepan over medium heat, melt the butter, brown sugar, and salt. Remove the from the heat and stir in the vanilla. Let the mixture cool to room temp.
- Preheat oven to 350F when it’s nearly cool. Then, add the egg and baking powder, whisking to combine. Add the flour and use a flexible spatula until it’s just combined. Fold in the chopped chocolate, stirring until it is evenly distributed.
- Spread the batter over the peanut butter crunch layer. It will be very thick and seem like a thin layer, but it puffs up in the oven. Use the spatula to spread it evenly.
- Bake for 22-26 min, until just set on the edges and the top is golden brown, just beginning to form cracks, and a toothpick inserted into the center comes out with just a couple crumbs.
- Move the pan to a wire rack and let cool completely. Use the parchment (if used) to lift the blondies from the pan. Cut into squares and serve. They can be stored in an airtight container for 2-3 days.
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