Go Back
Homemade Chocolate Salted Caramel Scotcheroos photo

Chocolate Salted Caramel Scotcheroos

Indulge in these Chocolate Salted Caramel Scotcheroos! A delightful balance of chocolate, caramel, and crunch that's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Base:
  • 1 cup Karo Syrup helps bind the ingredients together
  • 1 cup granulated sugar for sweetness
  • 1 cup packed light brown sugar provides deeper flavor and moisture
  • 1 cup salted caramel chocolate hazelnut spread adds rich flavor
  • 6 cups crispy rice cereal plain or cocoa-flavored
  • 1 cup salted butter for richness and texture
For the Chocolate Topping:
  • 2 tablespoons Karo Syrup helps in the chocolate layer
  • 1 cup packed light brown sugar enhances caramel flavor
  • 1 cup sweetened condensed milk for creaminess
  • 2 cups semisweet chocolate chips for the chocolate layer

Equipment

  • Large mixing bowl
  • Medium Saucepan
  • Wooden spoon or spatula
  • 9x13 inch Baking Dish
  • Microwave-safe Bowl
  • Measuring cups and spoons

Method
 

Instructions:
  1. In a medium saucepan over medium heat, combine the Karo syrup, granulated sugar, and packed light brown sugar. Stir continuously until the sugars dissolve and the mixture begins to boil. Allow it to boil for about 1 minute, stirring frequently to prevent burning.
  2. Remove the saucepan from the heat and stir in the salted caramel chocolate hazelnut spread until fully incorporated. Next, add the crispy rice cereal and mix until every piece is evenly coated.
  3. Transfer the mixture into a greased 9x13-inch baking dish. Using a spatula or your hands (spray them with a bit of oil to prevent sticking), press the mixture down firmly to create an even layer.
  4. In a microwave-safe bowl, combine the semisweet chocolate chips, packed light brown sugar, Karo syrup, and sweetened condensed milk. Heat in the microwave in 30-second intervals, stirring in between, until the mixture is fully melted and smooth.
  5. Pour the melted chocolate mixture over the pressed cereal base, spreading it evenly. Allow the scotcheroos to cool at room temperature for about 30 minutes, then refrigerate until set, approximately 1 hour.
  6. Once set, remove from the refrigerator and cut into bars. You can sprinkle a little sea salt on top for an added touch of flavor. Enjoy!

Notes

  • For a gluten-free option, use gluten-free crispy rice cereal.
  • Substitute granulated sugar with coconut sugar for a healthier alternative.
  • Wrap individual bars in plastic wrap and freeze for up to 3 months.