Scotcheroos with Rum Balls

Introduction

Scotcheroos with Rum Balls is a delightful twist on the classic Scotcheroo treat, combining the rich, chewy texture of a traditional Scotcheroo with the smooth, boozy flavor of rum-infused balls. This hybrid dessert is perfect for any occasion, from holiday gatherings to casual get-togethers, offering a perfect balance of sweetness, crunch, and a subtle kick of rum. It’s a crowd-pleaser that’s easy to make and always a hit with both kids and adults.

The History

Scotcheroos are believed to have originated in the Midwest United States in the 1960s. The original recipe was a no-bake bar made with corn syrup, peanut butter, butterscotch, and chocolate chips, often pressed into a pan and refrigerated. Rum balls, on the other hand, have roots in German and Eastern European baking traditions and were traditionally made with graham crackers, sugar, butter, and dark rum. Combining these two classics into one dessert is a modern innovation that brings together the best of both worlds in a single, indulgent treat.

Ingredients Breakdown

Understanding each ingredient is key to making the perfect Scotcheroos with Rum Balls:

Butter: Adds richness and helps bind the mixture.
Brown Sugar: Provides a deep, caramel-like sweetness.
Corn Syrup: Acts as a binding agent and gives the bars their chewy texture.
Peanut Butter: Offers a nutty flavor and creamy consistency.
Vanilla Extract: Enhances the overall flavor profile.
Rum: Infuses the rum balls with a distinct, warm flavor.
Powdered Sugar: Sweetens the rum balls and helps them hold shape.
Graham Cracker Crumbs: Provide structure and a crunchy texture to the rum balls.
Chocolate Chips: Melted to coat the rum balls and add a rich finish.
Cereal (Rice Krispies or Corn Flakes): Gives the Scotcheroo base its signature crunch.
Mini Marshmallows: Adds softness and sweetness to the base.
Butterscotch and Chocolate Chips: Layered on top for a sweet, gooey finish.

Step-by-Step Recipe

Grease a 9×13-inch baking dish and set aside.
In a large saucepan, melt 1/2 cup butter over medium heat.
Add 1 cup brown sugar and stir until dissolved.
Stir in 1/3 cup light corn syrup and bring to a boil.
Remove from heat and stir in 1/2 cup creamy peanut butter and 1 teaspoon vanilla extract.
Quickly stir in 4 cups Rice Krispies cereal and 1 cup mini marshmallows until evenly coated.
Press the mixture firmly into the prepared pan.
Melt 1 cup butterscotch chips and 1 cup chocolate chips in separate bowls.
Spread the butterscotch layer over the base, followed by the chocolate layer.
Refrigerate the Scotcheroo base while preparing the rum balls.
In a bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup powdered sugar, and 1/4 cup dark rum.
Roll the mixture into small balls (about 1 inch in diameter).
Melt 1 cup semi-sweet chocolate chips and dip each rum ball into the chocolate, coating fully.
Place the coated rum balls on wax paper and refrigerate until firm.
Once both components are set, place the rum balls on top of the Scotcheroo base.
Cut into squares and store in the refrigerator.

Tips

Use room temperature peanut butter for easier mixing.
If the rum ball mixture is too dry, add a bit more rum or a splash of milk.
For a smoother chocolate coating, add a teaspoon of shortening to the melted chocolate.
Press the Scotcheroo base firmly into the pan to avoid crumbling when cutting.
Chill the pan for 30 minutes before adding the rum balls to ensure a firm base.

Variations and Customizations

Alcohol-Free Version: Omit the rum or substitute with rum extract or a splash of vanilla.
Chocolate Lovers: Use dark chocolate chips or white chocolate for the coating.
Gluten-Free: Use gluten-free cereal and graham crackers.
Vegan Option: Substitute butter with vegan margarine, use vegan chocolate chips, and replace marshmallows with vegan marshmallows or extra cereal.
Coconut Rum Balls: Add shredded coconut to the rum ball mixture for a tropical twist.
Mini Scotcheroos: Make bite-sized versions using a mini muffin tin for party-friendly servings.

Health Considerations and Nutritional Value

While Scotcheroos with Rum Balls are undeniably delicious, they are also calorie-dense and high in sugar and fat. A typical serving (1 square with a rum ball) may contain approximately 300–400 calories, depending on portion size and ingredient choices. To make a slightly healthier version:

Use natural peanut butter without added sugar.
Opt for dark chocolate (70% or higher) to reduce sugar content.
Reduce the amount of corn syrup and use honey or maple syrup instead.
Use low-fat marshmallows or substitute with marshmallow fluff in moderation.

Keep in mind that this dessert is best enjoyed as an occasional treat rather than a regular snack.

Ingredients

For Scotcheroo Base:

1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
1/3 cup light corn syrup
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
4 cups Rice Krispies or Corn Flakes cereal
1 cup mini marshmallows
1 cup butterscotch chips
1 cup semi-sweet chocolate chips

For Rum Balls:

1 1/2 cups graham cracker crumbs
1/2 cup powdered sugar
1/4 cup dark rum (plus extra if needed)
1 cup semi-sweet or milk chocolate chips (for coating)

Directions

Grease a 9×13-inch baking dish and line with parchment paper for easy removal.
In a large saucepan, melt the butter over medium heat.
Add brown sugar and corn syrup, stirring until the sugar is dissolved and the mixture comes to a gentle boil.
Remove from heat and stir in peanut butter and vanilla until smooth.
Add cereal and marshmallows, stirring quickly to coat everything evenly.
Press the mixture firmly into the prepared pan using a spatula or your hands.
In separate microwave-safe bowls, melt butterscotch chips and chocolate chips in 30-second intervals, stirring between each until smooth.
Spread the butterscotch layer evenly over the base, then do the same with the chocolate layer.
Refrigerate the pan while preparing the rum balls.
In a bowl, combine graham cracker crumbs, powdered sugar, and rum. Mix until the texture is moldable.
Roll the mixture into 1-inch balls and place them on a tray.