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Salted Carmel Scotcheroos

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Ingredients

  • 1 (6.5 ounces) container of Challenge Salted Caramel Snack Spread

  • 10 ounces marshmallows

  • 1 cup creamy peanut butter

  • 1/3 cup of heavy whipping cream

  • 6 cups crispy rice cereal

  • 1 (12 ounces) bag of semi-sweet chocolate chips

  • 1 (11 ounces) bag of butterscotch chips

  • 1 Tablespoon of flaky sea salt (optional garnish)

  • 1/8 cup of finely chopped peanuts (optional garnish)

 

Directions

  1. Line a 9x13 inch pan with foil or parchment and spray with cooking spray—Preheat the oven to 350 degrees.

  2. In a large pot over medium heat, melt Challenge Salted Caramel Snack Spread and peanut butter. Once melted, add marshmallows. Stir constantly while marshmallows melt until the mixture is smooth. Once melted, stir in whipping cream and remove from heat. Note: For a quick no-bake method, place the butter, peanut butter, marshmallows, and cream in a large microwave-safe bowl. Microwave for 2 1/2 minutes or until marshmallows and butter is melted.

  3. Add crispy rice cereal; stir until cereal is well coated.

  4. Spread into the prepared pan, pressing down with a rubber spatula to create an even layer in the pan.

  5. Place semi-sweet chocolate and butterscotch chips in a microwave bowl. Microwave mixture on high for one minute. Remove and stir. Keep microwaving and stirring the mixture at 30-second intervals until melted.

  6. Use a spoon or spatula to spread the chocolate butterscotch mixture into an even layer on top of the cereal layer. Sprinkle with sea salt and nuts if desired. Place in refrigerator until chocolate is set, about 1 hour. Cut into squares to serve.

Creates 24 servings

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Chef Tips:

  • For this recipe and any other one that requires sticky and gooey ingredients such as peanut butter, melted chocolate, and marshmallow, cooking spray is your friend! For ease of measuring and cleanup, spray your measuring cups and utensils before using them. Doing this makes preparation a breeze!

  • The hardest part of making these cravable snacks is the wait time. To speed things up, place the crispy rice layer in the refrigerator or freezer until cool and firm before layering with chocolate.

  • Our Challenge Salted Caramel Snack Spread is perfect used in this treat. Its decadent taste is amazing, making shopping and creating this recipe so easy since it is packed full of ingredients. However, if you don’t have it on hand, you can make some substitutions. Swap out the container of Challenge Salted Caramel Snack Spread with 1 stick of Challenge Salted Butter, ½ cup of brown sugar, and 1 teaspoon of vanilla. Create Scotcheroos as directed.

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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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