Brown Butter Scotcheroos Recipe
Serves 12
12 mins prep
10 mins cook
60 mins Cooling Time
82 mins total
Gooey, chewy and flavorful brown butter rice krispie treats. Enhanced with butterscotch chips and topped with a peanut butter dark chocolate ganache.
Brown Butter Scotcheroos
ozunsalted butter
tspvanilla extract
tspfine sea salt
oz mini marshmallows
ozrice krispie cereal
ozbutterscotch chips
Peanut Butter Ganache Topping
ozsemi-sweet dark chocolate chopped
ozcreamy peanut butteruse the "no stir", I like Jif and Skippy brands
flaky sea saltoptional
Prepare a 9x13-inch baking pan with parchment paper. Set aside.
Brown Butter Scotcheroos
Brown your butter by placing into a large pan on medium heat. Stir until the butter is melted. Continue to stir and heat until the butter has past the foamed, is fragrant and brownish in color (about 5 minutes).
oz unsalted butter
Reduce the heat to low and stir in the vanilla extract and salt.
tsp vanilla extract
tsp fine sea salt
Add in the marshmallows and stir until they're completely melted. Remove from heat.
oz mini marshmallows
Fold in the rice cereal until evenly distributed, then fold in the butterscotch chips.
oz rice krispie cereal
oz butterscotch chips
Transfer the mixture into the prepared baking pan. Press down with a spatula, wooden soon, or damp fingertips to level the mixture and press it together. But, no so firmly that its compressed. Set aside to cool.
Peanut Butter Ganache
Melt the chocolate by using a double broiler. Or in the microwave heating in 30 second increments stirring between.
oz semi-sweet dark chocolate
Add the peanut butter to the melted chocolate and stir until smooth and creamy.
oz creamy peanut butter
Pour the warm peanut butter ganache directly onto the rice krispie treats and level with an offset spatula or small rubber spatula.
Let the scotcheroos sit at room temperature for at least 1 hour for the ganache to set or place in fridge for about 20 minutes.
Slice using a sharp knife. Sprinkle with flaky sea salt.
flaky sea salt