Scotcharoo Blondie Bars | Sarah Kieffer

I am sharing at the moment one different new recipe from 100 Afternoon Sweets! This may merely be my favorite recipe from the model new information. I do know that my family is hooked on them, and I fear you could be, too. They combine the fitting crunch and peanut butter style of a Scotcharoo bar with the gooey, brown-sugary goodness of a blondie bar.

(Moreover: Minneapolis buddies! Be a part of me on the LynHall to rejoice the launch of 100 Afternoon Sweets on October third!)

What are Scotcharoos?

Scotcharoos are primarily an over-the-top Rice Krispy bar: instead of marshmallows, the crispy base is filled with butter, peanut butter, and butterscotch, after which topped with a thick layer of chocolate. Rumor has it that the recipe first appeared on a Rice Krispies discipline throughout the 1960’s, they usually’re nonetheless a midwest primary. They confirmed up at many a pot luck in my youth, and most the espresso houses I labored at purchased them in thick squares.

Inspiration for Scotcharoo Blondies

Whereas I do have a recipe for straight-up Scotcharoos in 100 Cookies, I wanted to take them a step further. I was impressed by Dominque Ansel’s caramelized puffed rice; in his information All people Can Bake he shares a recipe for coated puffed rice that he makes use of as a crust for chocolate cake.

I appreciated this idea, and decided to try it with my scotcharoo and blondie recipe. It labored utterly. Too utterly, really, because of now my full family is hooked on these crunchy, gooey bars.

The bars are made in two steps: first, the scotcharoo base is made on the stovetop, and pressed proper right into a 9 by 13 in pan. Then, the blondie base is assembled, and unfold on excessive of the crispy layer. Shifting into to the oven, it should look like there’s not adequate blondie batter, nevertheless the excessive layer will puff and bake up fantastically.

Ingredient Notes for this Recipe:

• I make the most of Skippy creamy peanut butter in all my baking – it is a personal childhood favorite, and I just like the flavour biggest. Nonetheless if you desire a distinctive mannequin that can even work. I haven’t tried making the Scotachroo base with pure peanut butter.
• I moreover used Rice Krispies mannequin crisp cereal; I’ve found typically the generic producers aren’t as crispy, notably when baked. Nonetheless you in all probability have one you want chances are you’ll substitute it proper right here.
• For a superb richer style, it is best to make the most of darkish brown sugar throughout the brownie base. Reducing the amount of sugar can change how the blondies bake up, so I don’t advocate it.
• Many people make their Scotcharoos with honey instead of corn syrup. I haven’t tried it on this utility, because of the underside is being baked (instead of merely setting).
• Chocolate chips will even work proper right here, whether it is advisable substitute the chopped chocolate. I favor it chopped because of the chocolate distributes further completely all by means of the batter.

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Scotcharoo Crunch

• 1/2 cup [108 g] creamy peanut butter (I make the most of Skippy)
• 3 tablespoons corn syrup
• 2 tablespoons unsalted butter
• 3/4 cup [135 g] butterscotch chips
• 4 cups [120 g] Rice Krispies cereal

Blondies

• 12 tablespoons [1 1/2 sticks or 170 g] unsalted butter
• 1 1/2 cups [300 g] brown sugar
• 3/4 teaspoon salt
• 4 teaspoons pure vanilla extract
• 1 big egg, at room temperature
• 1 1/2 teaspoons baking powder
• 1 1/2 cups [213 g] all-purpose flour
• 1/2 cup [85 g] semisweet or bittersweet chocolate, chopped

For the scotcharoo crunch

• In an enormous, heavy-bottom saucepan over medium heat, soften the peanut butter, corn syrup, and butter. Add the butterscotch chips and stir until clear (this will take a few minutes). Take away from the heat and pour the cereal into the brand new mixture and use a spatula to stir until completely combined.

• Pour the mixture into the prepared pan and press it down into the pan in a compact layer, guaranteeing the very best is clear. Put apart while you make the blondie batter.

For the blondies

• In a medium saucepan over medium heat, soften the butter, brown sugar, and salt. Take away from the heat and stir throughout the vanilla. Let the mixture cool to room temperature. Add the egg and baking powder and whisk to combine. Add the flour and use a spatula to stir until merely combined. Add the chopped chocolate and stir as soon as extra until the chocolate is evenly distributed. Pour the batter over the peanut butter crunch layer and use an offset spatula to unfold it evenly extreme. The batter could be very thick and generally is a little bit of exhausting to unfold – merely go sluggish. It ought to appear like solely a thin layer all through the very best, nevertheless it should puff up correctly throughout the oven.

• Bake for 22 to 26 minutes, until the blondies are set on the perimeters, the very best is golden brown and easily beginning to kind cracks, and a picket skewer or toothpick inserted into the center comes out with merely a number of crumbs. Swap the pan to a wire rack and let cool completely. Use the parchment sling to softly elevate the blondies from the pan. Scale back into squares and serve. The blondies could also be saved in an airtight container for as a lot as 2 days.