A variant of the popular Rice Krispie Treats first marketed by the Kellogg company during World War II in the 1940s, scotcheroos add a layer of rich velvety chocolate, butterscotch morsels and peanut butter to the bar. Because these items freeze well, you can make scotcheroos ahead and freeze them to fill a sweet tooth craving at a later date.
Allow your scotcheroos to cool before freezing, or steam and condensation might make their way into the container and compromise the quality and crunchiness of the cookie bars. The final step of making scotcheroos entails pouring your melted chocolate and butterscotch mix over the puffed rice cereal, corn syrup and peanut butter mixture. When you've completed this step, allow the scotcheroos to rest for 45 minutes before cutting them into bars and freezing.
Packing the Treats
Freezing your scotcheroos in an airtight container ensures no unwanted moisture penetrates the packaging. After placing a layer of scotcheroos into the container, cover with a piece of wax paper. Continue layering wax paper and bars until the container is full. After sealing the container, write the storage date on a piece of masking tape and affix it to the outside so you remember when you froze the bars.
Freezing the Bars
Food stays perpetually safe at 0 degrees Fahrenheit, according to the U.S. Department of Agriculture, because it is impossible for bacteria to grow at those temperatures. But you should consume your scotcheroos within six weeks of placing them in the freezer for optimal taste. If making multiple batches of scotcheroos during that time, place the oldest container on top so you'll eat them before newer batches.
Thawing and Serving
Scotheroos are best served at room temperature. After removing the bars from the airtight container, place in a single layer on a plate and allow them to thaw for about 15 minutes. This allows the chocolate to soften slightly and not be as brittle in texture. Store leftovers at room temperature for up to two days in an airtight container before discarding them.