So these Butterscotch-Chocolate Corn Flake Treats are like Scotcheroos, but you don’t have to cook them over the stove using corn syrup and sugar. Instead, they’re made with marshmallows, brown butter, butterscotch chips, and Corn Flakes — not Rice Krispies. I just liked the texture of Corn Flakes better here.
We amp up the butterscotch flavor with nutty, toffee-scented brown butter, as well as some vanilla. (I used vanilla bean paste). Plus, lots of salt goes in the bars as well as flakey salt on the topping. Between the chocolate, marshmallows and butterscotch chips, these would otherwise be overly sweet. I like to mix in 10 ounces (about one bag) of mini marshmallows into the browned butter, then add another half a bag after the cornflakes have been incorporated. This gives you little pockets of full marshmallow, but it’s optional if you just want to buy one bag of marshmallows.
The best part? You mix actual bars in one pot. I used a large dutch oven to brown the butter — but be careful. Because it’s so shallow, the butter can go from browned to burnt faster than in a saucepan. Then to cool off the butter quickly, toss in the mallows, butterscotch chips, vanilla and salt. Turn off the heat and mix vigorously until all the marshmallows have melted. Then, add the cornflakes and, once incorporated, the remaining marshmallows.
If you had a big enough mixing bowl, you could even use the empty dutch oven to melt the chocolate for the topping. Just pour about an inch of water into the dutch oven, bring it to a gentle simmer and place a large mixing bowl on top where you can melt the finely chopped chocolate. (This also helps the sticky leftovers from the bars melt off the sides of the pan, making it much easier to clean later.)
As Mary Berry always says, “chocolate melts in a child’s pocket.” Which is just to say, it takes very little heat to melt chocolate, so you could even bring the pot to a simmer, then turn the heat off entirely while you stir it with a rubber spatula. We’re not trying to temper chocolate here, but we also don’t want to make it seize up. Once there are just a few lumps of unmelted chocolate, you can even remove the bowl from the pot and allow the residual heat to take care of it. It’s all about low and slow, being patient, and trusting that the warmth will melt the chocolate eventually.
Did you make these Butterscotch-Chocolate Corn Flake Treats? I want to see! Tag me @easygayoven on Instagram and TikTok.
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