Chocolate Scotcheroo Bars Food

CHOCOLATE SCOTCHEROOS

Steps:

• Spray a 9x13 inch baking dish with vegetable oil spray or wipe with a bit of butter.
• Add corn syrup and sugar to a large pot on medium heat stirring constantly until sugar dissolves and it just starts to bubble.
• Remove from heat and whisk in the peanut butter until smooth.
• Stir in the Rice Krispies cereal until well coated, then press the mixture, gently, into your baking dish.
• Add chocolate chips and butterscotch chips to a microwave safe bowl and microwave in 30 second increments, stirring after each one, until smooth.
• Spread chocolate mixture over the cereal treats.
• Put in refrigerator for 30 minutes to harden before slicing.

KRISPIE SCOTCHEROOS

Steps:

• Measure out 6 cups of Rice Krispies into large bowl.
• Measure out 1 1/2 cups of peanut butter, add to bowl with cereal.
• Heat 1 cup Karo syrup and 1 cup sugar to a boil in a 2-quart sauce pan, stirring constantly. Remove and pour on peanut butter (this will melt PB and make stirring easier).
• Stir until cereal is covered, spread mixture into 9x13 pan, set aside.
• Melt chocolate and butterscotch chips in microwave (1 minute, stir, repeat) or over medium heat on stove (stir constantly). Spread on top of cereal mixture.
• Refrigerate for 1 hour. Bars will cut best when they've warmed to room tempreature.

CHOCOLATE SCOTCHEROOS

Steps:

• In a large saucepan, bring sugar and corn syrup to a boil. Cook and stir until sugar is dissolved; stir in peanut butter. , Remove from the heat. Add cereal and mix well. Press into a greased 13x9-in. pan., In a microwave-safe bowl, melt chips and shortening; stir until smooth. Spread over cereal mixture. Cover and refrigerate for at least 1 hour before cutting.

KELLOGG'S® CHOCOLATE SCOTCHEROOS

Steps:

• Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Kellogg's® Rice Krispies® cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
• Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

CHOCOLATE SCOTCHEROO BARS

Steps:

• Butter a 9x13 inch baking pan.
• In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
• In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

SCOTCHEROOS RECIPE

Steps:

• Grease a 9x13 pan. Set aside.
• Pour Rice Krispies into a large bowl and set aside.
• Bring peanut butter, sugar, & corn syrup to a boil in a medium pot. Be sure to stir constantly.
• Pour hot mixture over rice krispies in large bowl & mix well. Pour into greased 9x13 pan and gently press down with a spatula.
• Melt chocolate chips & butterscotch chips together in a small pot, stirring constantly on low heat. Pour over pressed Rice Krispies and let set before cutting and serving.

NO BAKE SCOTCHEROOS RECIPE

Steps:

• Place Rice Krispies cereal into a large mixing bowl; set aside.
• Combine sugar and corn syrup in a saucepan over medium heat. Stir frequently until sugar dissolves and mixture begins to boil.
• Remove from heat as soon as it starts to boil and mix in peanut butter until well combined.
• Pour peanut butter mixture over cereal and gently stir until well coated.
• Press cereal mixture into a 9 x 13 inch pan sprayed with cooking spray or lined with parchment or waxed paper; set aside.
• Combine chocolate and butterscotch chips together in a microwave-safe bowl.
• Microwave for 2 minutes then stir until smooth.
• Spread in an even layer over cereal mixture.
• Let cool until firm.
• Cut into bars and serve.

SCOTCHEROOS

Steps:

• PREP: Measure the cereal into a large bowl and set aside. Line a 9x13-inch pan with parchment paper or foil and set aside.
• SYRUP MIXTURE: In a heavy sauce pan over low heat, combine the white sugar, unsalted butter, and light corn syrup, stirring until the sugar is dissolved. Be patient here, don't heat the mixture too quickly or at too high of a heat or the bars will harden.
• POUR OVER CEREAL: Remove pan from the heat and stir in the peanut butter, vanilla, and sea salt. Pour the mixture into the bowl of cereal and stir gently until the Krispies are well coated. Once coated, transfer the mixture into the prepared pan. Gently press the bars into an even layer in the pan being careful to not over-compress the bars. (It will make the bars overly hard!)
• TOPPING: In a large microwave-safe bowl, melt the butterscotch and chocolate chips until soft and creamy. (I microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds, for a total of about 1 minute). Pour and spread the mixture evenly over the cereal mixture in the pan.
• SET: Allow the bars to cool and chocolate to harden at room temperature. Cut into bars. These are best served within 1-2 days of making.

SCOTCHEROOS

Steps:

• Prepare an 9x13 inch baking dish either by lining with parchment paper or with a light coating of butter.
• Combine the corn syrup and sugar to a large pot and place over medium heat stirring frequently until sugar is dissolved. Remove from heat once the mixture comes to a boil then stir in peanut butter, mixing until incorporated.
• Add the rice Krispies to the mixture and fold in until thoroughly coated then transfer to your baking dish. Use a spoon or spatula to spread out and smooth.
• Melt the chocolate chips and butterscotch chips to a heatproof bowl either over a pot of simmering water or in 40 second bursts in a microwave, stirring after each burst.
• Spread the chocolate mixture over the base and smooth out. Allow chocolate to set before cutting.

PEGGY SUE'S SCOTCHEROOS BARS

Steps:

• Bring the sugar and syrup to a boil and remove from heat. Add peanut butter and vanilla; stir until blended and smooth.
• Pour peanut butter mixture over Rice Krispies and mix well. The cereal will incorporate, it may take some patience! Press into a buttered 9x13 pan. I usually put a little butter on my hands and pat evenly into pan.
• Melt chips on 50 % power in your microwave in 1 minute intervals. Keep stirring to make sure the chips melt evenly and to avoid baking the chips. Once the chips are melted to a satiny texture spread over top of Rice Krispie mixture. Let cool. Cover and keep in refrigerator if weather is warm.
• These are sweet, when cutting keep the squares small!

SCOTCHEROOS

Steps:

• Heat corn syrup and sugar in a medium saucepan. As soon as the mixture comes to a simmer, remove from heat and whisk in the peanut butter until smooth.
• (This can also be done in the microwave using a microwave safe bowl in 20 - 30 second increments, stirring in-between, until sugar is fully dissolved into corn syrup).
• Pour the peanut butter and sugar mixture into the Rice Krispies and mix well. Work quickly, it stiffens as it cools.
• Press the cereal mixture into a parchment lined 9x13 inch casserole dish.
• Melt the milk chocolate chips and the butterscotch chips together with a double boiler, or in the microwave in 20 - 30 second increments, stirring each time, until completely melted.
• Spread the melted chocolate over the cereal mixture.
• Let set & cool completely before removing from pan and cutting.

SCOTCHEROOS

Steps:

• Grease a 13x9x2 baking pan, or spray with nonstick cooking spray
• In a large saucepan combine the sugar and corn syrup. Heat over medium heat just until small bubbles form around the inner edges of the pan. Remove from the heat, add the peanut butter, and stir until well combined. Immediately stir in the cereal and press the mixture into the prepared pan (use wax paper or parchment if you have it, as the mixture will be hot).
• You can melt the morsels in a microwave or a double boiler. If you don't have a double boiler you can make one by nestling a metal or heatproof glass bowl over a pot with a bit of water in the bottom - place the chocolate and butterscotch morsels in the bowl, bring the water in the pot to a boil over high heat, and stir the chips frequently until they melt. If you want to melt it in the microwave do it in a glass bowl in short 20 second or so bursts, stirring after each burst, until the morsels all melted and smooth.
• Spread the hot melted chocolate mixture over the top of the cereal mixture. Allow to cool completely, about 1 hour (you might want to put them in the fridge if the kitchen is warm), then cut into squares. Store in an airtight container in the fridge or at room temperature for up to a week.