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!
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Chill Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 16bars
Ingredients
1cupKaro® Syrup
⅓cupgranulated sugar
⅓cuppacked light brown sugar
1cupsalted caramel chocolate hazelnut spread
6cupscrispy rice cerealplain or cocoa flavored
½cupsalted butter
½cuppacked light brown sugar
2tablespoonsKaro® Syrup
½cupsweetened condensed milk
2cupssemisweet 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.