Chocolate Salted Caramel Scotcheroos
Chocolate Salted Caramel Scotcheroos are made extra special with a layer of gooey salted caramel. They’re simple to whip up, and even easier to devour!
Servings 16 bars
Ingredients
- 1 cup Karo® Syrup
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 cup salted caramel chocolate hazelnut spread
- 6 cups crispy rice cereal plain or cocoa flavored
- ½ cup salted butter
- ½ cup packed light brown sugar
- 2 tablespoons Karo® Syrup
- ½ cup sweetened condensed milk
- 2 cups semisweet chocolate chips
Instructions
For the Bars:
- Line a 9 x 9-inch pan (see note below) with foil and spray with nonstick cooking spray.
- Cook corn syrup and sugars together in a large saucepan over medium heat, stirring to dissolve sugar.
- Bring mixture to a low boil and immediately remove from the heat. Stir in chocolate hazelnut spread and mix until combined.
- Add cereal; stir until evenly coated.
- Pour into prepared pan and press into place.
For the Caramel:
- In a medium saucepan over low heat, combine butter, brown sugar, corn syrup, and sweetened condensed milk.
- Bring to a boil while stirring constantly. Allow mixture to remain at a low boil while stirring constantly for about 5 minutes.
- Pour over bars and allow the bars to cool until the caramel begins to set up.
For the Topping:
- Melt chocolate chips in a saucepan over low heat, stirring constantly. Spread over caramel layer.
- Cool at least 45 minutes, or until firm. Cut into bars.
Notes
If you prefer your bars to be thinner, you can use a 9 x 13-inch pan.