Recipes and Cooking Sweet-and-Salty Scotcheroos Be the first to rate & review! These candy-like bars store best in the fridge (our tests showed they became stale at room temperature after one day). After chilling, let the bars stand at room temperature for 15 to 20 minutes before serving. By Hannah Agran Hannah Agran Instagram Hannah has worked at magazines for nearly two decades, most recently as executive editor of Midwest Living, where she oversees about food, travel, home, garden and culture. An award-winning writer and editor, she helms all of the magazine's food and recipe content and has collaborated with dozens of chefs and cookbook authors. She has also served as the magazine's deputy editor, senior food editor, and assistant travel editor. Since 2002, she has written, produced, and edited hundreds of stories for print and digital magazines. Additionally, she develops original recipes for Midwest Living and other brands, such as Better Homes & Gardens. Her culinary passions are vegetable-forward cooking and baking and exploring flavors from around the globe. A lifelong traveler and avid home cook, Hannah has translated those passions into an award-winning career. She has written about foraging for ramps and tapping maple trees with James Beard-recognized chefs, baking challah in rural Minnesota, trekking to a secret diner in northern Wisconsin, making vodka from grapes in Michigan, and searching for shipwrecks in Lake Huron. Hannah graduated Summa Cum Laude from Brandeis University with a Bachelor of Arts in American studies and minors in journalism, Spanish and art history. She held internships at Cincinnati Magazine and The Atlantic. She has also completed a University of Iowa Summer Writing Festival workshop. Learn about BHG's Editorial Process Published on October 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Stand Time: 2 hrs Total Time: 2 hrs 25 mins Servings: 16 Jump to Nutrition Facts Ingredients ½ cup sugar ½ cup light-color corn syrup ½ cup creamy peanut butter (not all-natural) 1 9.25 ounce bag corn chips, such as Fritos ½ cup semisweet chocolate chips ½ cup butterscotch-flavored chips Directions Grease a 8x8x2-inch baking pan. In a 3-qt saucepan combine sugar and corn syrup. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Remove from heat. Stir in peanut butter until mixture is smooth and thoroughly combined. Before opening bag of corn chips, lightly crush chips in the bag with your hands. Add corn chips to peanut butter mixture and stir until well-coated, continuing to break up the chips as you stir. Transfer mixture to prepared baking pan, spreading evenly. Place a piece of wax paper over the mixture and press to make a firm, even layer. Combine chocolate and butterscotch chips in a small microwave-safe bowl. Microwave on high 30 seconds; stir. Microwave 30 seconds more; stir again. Continue cooking in 10-second intervals until mixture is melted and smooth. Pour over corn chip mixture in pan, spreading evenly. Let stand 2 hours or until firm. Cut into 4x1-inch bars. Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months. Rate it Print Nutrition Facts (per serving) 257 Calories 13g Fat 34g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 257 % Daily Value * Total Fat 13g 17% Saturated Fat 4g 20% Sodium 131mg 6% Total Carbohydrate 34g 12% Total Sugars 23g Protein 3g Calcium 40mg 3% Iron 0.5mg 3% Potassium 88mg 2% Folate, total 9mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.