12 Days of Cookies, Candies & Chocolate, Cookies, Bars & Brownies

Salty-n-Sweet Scotcheroo Bar Cookies (Day 11-2022)

December 17, 2022

Most Scotcheroo recipes use cereal like rice krispies or corn flakes, but this Salty-n-Sweet Scotcheroo recipe relies on one of my favorite snacks. Corn chips! I used Fritos corn chips in these. The salty crunch from the chips pairs deliciously with the combination of peanut butter, chocolate and butterscotch! Day 12 has me wrapping up and putting the 12 Days of Christmas Cookies under the tree…a palm tree!

Salty-n-Sweet Scotcheroos (Day 11-2022)

Print Recipe

Salty, sweet, crunchy and creamy. These Scotcheroo bar treats have it all, plus a surprise ingredient! Corn chips!

Author: Erin Thomas
Prep Time: 15 Minutes + 2 Hour Chill Time
Cook Time: 5 Minutes
Total Time: 0 hours
Yield: About 14–16 Bars 1x

Ingredients

Scale

1/2 cup granulated sugar

1/2 cup light corn syrup

1/2 cup peanut butter (creamy or crunchy)

1–9.25 ounce bag corn chips, like Fritos

1/2 cup semisweet chocolate chips

1/2 cup butterscotch chips

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Instructions

Spray an 8x8x2-inch baking pan with nonstick cooking spray. Place a sheet of parchment or wax paper in the bottom and up two of the sides of the pan. The parchment/wax paper will allow the bars to be easily taken out of the pan. Set aside.

In a medium-size saucepan, combine the sugar and corn syrup. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Remove from the heat and stir in the peanut butter until smooth.

Lightly crush the corn chips in the bag with your hands. Pour the crushed chips into peanut butter mixture and stir to evenly combine. Pour out into the prepared baking pan. Using a piece of waxed paper, firmly press the chip mixture evenly into the pan.

Combine the chocolate and butterscotch chips in a microwave-safe bowl. Melt for 1 minute on high. Stir. Continue to microwave in 30-second increments and stir until chips are melted and smooth. Pour melted chips over the corn chip mixture in the pan. Spread evenly with a spatula. Let mixture stand for about 2 hours before cutting into bars. Store in an air-tight container in the refrigerator for up to 7 days, or freeze for up to 3 months.