Scotcharoos

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Scotcharoos to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Scotcharoos, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup light corn syrup
• 1 cup white sugar
• 1 1/2 cups peanut butter
• 6 cups crisp rice cereal
• 1/2 cup butterscotch chips
• 1/2 cup semisweet chocolate
• chips
• Generously butter a 9x13 inch baking pan. Set aside.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large pot, mix together corn syrup, sugar, and peanut butter

Step 2: Technique & Execution

Cook over medium heat, stirring until peanut butter melts

Step 3: Technique & Execution

Bring mixture to a boil

Step 4: Technique & Execution

Remove from heat, and stir in crisp rice cereal

Step 5: Technique & Execution

Transfer mixture into a well buttered 9x13 inch pan

Step 6: Technique & Execution

With your hands well buttered, pat it down into pan