These are the absolute easiest candies I have ever made. I didn’t need a candy thermometer or any knowledge of the “stages” of candy making. I didn’t have to worry about sugar burns or a big mess to clean. Best of all, I just dumped the majority of the ingredients into my 1.5 quart crockpot and let it go for about an hour. I came back (after I went shopping) and added the puffed rice cereal. I spooned the sweet, melty goodness into mini muffin tin liners and let them set for about an hour.
They came out great and they were delicious! The chocolate, butterscotch, nuts, and rice are similar to rice crispy treat bars that I had when I was a kid called Scotcheroos, hence the name. I hope they bring back a bit of nostalgia for you or introduce you to a wonderful classic flavor combination.
3/4 cup chocolate almond bark
11.5 ounce bag of semisweet chocolate chunks or morsels
11 ounce bag of butterscotch morsels
1 cup honey roasted peanuts
1 cup puffed rice cereal
24 mini muffin tin liners
Step 1: Melting the Candy Base
Add 3/4 cup chocolate almond bark to a small crockpot.
Step 2: Melting the Candy Base
Add an 11.5 ounce bag of semisweet chocolate chunks or morsels.
Step 3: Melting the Candy Base
Add an 11 ounce bag of butterscotch morsels.
Step 4: Adding in the Crunch
Measure and pour in 1 cup of honey roasted peanuts.
Step 5: Let the Crockpot Work Magic
Put a lid on the crockpot and turn it to the low temperature setting. Let it heat the chocolate mixture for 1 hour to 1 1/2 hours. Stir.
Step 6: The Final Ingredient
Stir in 1 cup puffed rice cereal. I used the generic store brand that was unsweetened. I think it would be great also with Rice Krispies cereal.
I added the cereal at the end so that it wouldn’t get soggy, fall apart or lose its crunch.
Step 7: Spooning It Up
Using a spoon, distribute candy mixture into mini muffin tin liners that have been placed in a mini muffin tin. You will be able to make 24. Make sure the candies are mounded above the tops of the liners. See pictures. Allow candies to set for about an hour*.
*You can also put them in the refrigerator for about 15 minutes if you are impatient like me.
Step 8: Enjoy!
Participated in the
Slow Cooker Challenge