Chocolate Scotcheroos Food

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 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.

CHOCOLATE SCOTCHEROOS

Steps:

• 1. 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 buttered 13x9x2-inch pan. 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.

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.

SCOTCHEROOS

Steps:

• Line an 8xx inch baking pan with parchment paper or wax paper and spray with non-stick cooking spray. Set aside.
• Heat granulated sugar and corn syrup in a large, heavy saucepan over medium-low heat, stirring continually, until mixture comes to a rolling boil.
• Stir in peanut butter and remove from heat. Set aside.
• Add Rice Krispies to a large bowl. Pour peanut butter mixture over the cereal and mix to combine.
• Spread the Rice Krispies mixture evenly in the prepared baking pan. Set aside.
• In the microwave, melt the chocolate and butterscotch chips in a large glass bowl (or two separate bowls, if preferred). Heat for 1 minute and then stir. Then, heat in 30-second intervals, stirring in between, until the chips are completely melted.
• Pour chocolate-butterscotch mixture over the cereal mixture in the baking pan and spread out evenly. Refrigerate for 2 hours or until chocolate hardens.
• Remove from refrigerator and slice into 9 sections before serving.

SCOTCHEROOS

Steps:

• In a medium sauce pan, melt together the sugar and corn syrup until it just begins to boil.
• Once it starts boiling, remove from heat.
• Add in the peanut butter and vanilla. Stir until combined.
• Pour over Rice Krispies and stir to coat evenly.
• Press into a greased 9x13 pan.
• Melt the chocolate chips and butterscotch chips in the microwave, stirring every 30 seconds until completely smooth.
• Pour and spread over the Rice Krispies. Allow to cool completely before cutting.

NO BAKE BARS

Steps:

• Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
• Pour into greased 13x9-inch pan and pat into place.
• Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
• Cool at least 45 minutes, or until firm. Cut into bars.

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.

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.

SCOTCHEROOS

Steps:

• Spray a large bowl with cooking spray, and add the Rice Krispies. Set aside.
• Grease a 9 x 13 inch baking pan and set aside.
• Place the sugar and light corn syrup in a deep saucepan over medium-high heat. Stir until you have a paste. Bring the mixture to a rolling boil (the mixture will bubble up, which is why a deep saucepan is useful). Boil for a MAX of ONE MINUTE.
• Stir the mixture well. Stir in a pinch of salt and peanut butter.
• Fold the mixture over the cereal and carefully stir until evenly mixed. Transfer to the baking pan and spread evenly with a spatula.
• Let set about an hour before topping with chocolate.
• In a large, microwave-safe bowl, place semi-sweet and butterscotch morsels.
• Microwave for 90 seconds at 70 percent power. Let sit in the microwave for 1 minute. Stir very well, using the residual heat to help melt the morsels. If needed, add additional microwave time for 15 seconds at 70 percent power. Stir until very smooth.
• Pour over the Scotcheroos and spread with a spatula. Let set very well, 1 to 2 hours.
• Cut into 20 or 24 bars.

CHOCOLATE SCOTCHEROOS

Steps:

• Mix sugar and white syrup and bring mixture to a boil.
• Blend in peanut butter.
• Blend in rice crispies.
• Spread into 13" by 9" buttered pan.
• Melt chocolate chips and butterscotch chips over a double boiler or in microwave.
• Spread melted mixture over ingredients in pan.
• Let cool until chocolate has hardened.

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.