Scotcharoo Blondie Bars | Sarah Kieffer

I’m sharing immediately one other new recipe from 100 Afternoon Sweets! This may simply be my favourite recipe from the brand new e-book. I do know that my household is hooked on them, and I worry you’ll be, too. They mix the right crunch and peanut butter taste of a Scotcharoo bar with the gooey, brown-sugary goodness of a blondie bar.

(Additionally: Minneapolis associates! Be part of me on the LynHall to have a good time the launch of 100 Afternoon Sweets on October third!)

What are Scotcharoos?

Scotcharoos are primarily an over-the-top Rice Krispy bar: as an alternative of marshmallows, the crispy base is crammed 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 field within the 1960’s, and they’re nonetheless a midwest traditional. They confirmed up at many a pot luck in my youth, and most the espresso homes I labored at bought them in thick squares.

Inspiration for Scotcharoo Blondies

Whereas I do have a recipe for straight-up Scotcharoos in 100 Cookies, I needed to take them a step additional. I used to be impressed by Dominque Ansel’s caramelized puffed rice; in his e-book Everybody Can Bake he shares a recipe for coated puffed rice that he makes use of as a crust for chocolate cake.

I cherished this concept, and determined to attempt it with my scotcharoo and blondie recipe. It labored completely. Too completely, really, as a result of now my complete household is addicted to those crunchy, gooey bars.

The bars are made in two steps: first, the scotcharoo base is made on the stovetop, and pressed right into a 9 by 13 in pan. Then, the blondie base is assembled, and unfold on prime of the crispy layer. Getting in to the oven, it should appear to be there may be not sufficient blondie batter, however the prime layer will puff and bake up superbly.

Ingredient Notes for this Recipe:

• I take advantage of Skippy creamy peanut butter in all my baking – it’s a private childhood favourite, and I like the flavour greatest. However in the event you want a distinct model that may even work. I haven’t tried making the Scotachroo base with pure peanut butter.
• I additionally used Rice Krispies model crisp cereal; I’ve discovered generally the generic manufacturers aren’t as crispy, particularly when baked. However if in case you have one you like you possibly can substitute it right here.
• For a good richer taste, you should utilize darkish brown sugar within the brownie base. Lowering the quantity of sugar can change how the blondies bake up, so I don’t suggest it.
• Many individuals make their Scotcharoos with honey as an alternative of corn syrup. I haven’t tried it on this utility, as a result of the bottom is being baked (as an alternative of simply setting).
• Chocolate chips may even work right here, if you’ll want to change the chopped chocolate. I prefer it chopped as a result of the chocolate distributes extra completely all through the batter.

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Scotcharoo Crunch

• 1/2 cup [108 g] creamy peanut butter (I take advantage 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 massive 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 a big, heavy-bottom saucepan over medium warmth, soften the peanut butter, corn syrup, and butter. Add the butterscotch chips and stir till clean (this may take a couple of minutes). Take away from the warmth and pour the cereal into the new combination and use a spatula to stir till fully mixed.

• Pour the combination into the ready pan and press it down into the pan in a compact layer, ensuring the highest is clean. Put aside whilst you make the blondie batter.

For the blondies

• In a medium saucepan over medium warmth, soften the butter, brown sugar, and salt. Take away from the warmth and stir within the vanilla. Let the combination cool to room temperature. Add the egg and baking powder and whisk to mix. Add the flour and use a spatula to stir till simply mixed. Add the chopped chocolate and stir once more till the chocolate is evenly distributed. Pour the batter over the peanut butter crunch layer and use an offset spatula to unfold it evenly excessive. The batter can be very thick and can be slightly arduous to unfold – simply go sluggish. It would seem to be only a skinny layer throughout the highest, however it should puff up properly within the oven.

• Bake for 22 to 26 minutes, till the blondies are set on the sides, the highest is golden brown and simply starting to kind cracks, and a picket skewer or toothpick inserted into the middle comes out with simply a few crumbs. Switch the pan to a wire rack and let cool fully. Use the parchment sling to softly elevate the blondies from the pan. Reduce into squares and serve. The blondies could be saved in an hermetic container for as much as 2 days.