SCOTCHEROOS
A delicious dessert bar that whips up in just a few minutes with ingredients you probably have on hand.
Provided by John Kanell
Categories Dessert
Time 8m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 piece, Calories 374 kcal, Carbohydrate 60 g, Protein 6 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 2 mg, Sodium 198 mg, Fiber 2 g, Sugar 47 g
SCOTCHEROOS
Scotcheroos are delicious Rice Krispie treats with chocolate chips, butterscotch chips, and peanut butter. This classic Peanut Butter Rice Krispie Treat is always a hit!
Provided by Karli Bitner
Categories Dessert
Number Of Ingredients 7
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.
Nutrition Facts : Calories 261 kcal, Carbohydrate 45 g, Protein 4 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 3 mg, Sodium 144 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
SCOTCHEROOS
Chocolate and butterscotch chips, peanut butter, and Rice Krispies - what's not to love with this easy and delicious dessert bar from the 1960s. Make a batch of Scotcheroos today!
Provided by Marie Beausoleil
Categories Cookies
Time 2h15m
Number Of Ingredients 6
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
With a peanut butter and rice krispie base and a chocolate topping, these decadent no bake bars are such a fun dessert!
Provided by Courtney Rowland
Time 20m
Number Of Ingredients 6
Steps:
- Spray a 13 x 9 inch pan with cooking spray and set aside.
- Place corn syrup and sugar in a large saucepan. Heat over medium high until sugar is dissolved and mixture begins to boil. Remove from heat. Stir in peanut butter until thoroughly combined. Stir in Rice Krispies until well coated.
- Spread the mixture into the pan and lightly pat it down. Don't compact them much, as it makes the bars too dense and hard, rather than soft and chewy!
- Melt the chocolate and butterscotch chips in a double boiler or the microwave, stirring often. Pour over cereal mixture. Let stand until cool, then cut into bars and serve.
SCOTCHEROOS RECIPE
Chewy, peanut butter Rice Krispie bars topped with a rich, chocolate and butterscotch frosting. It's hard to say no to these delicious chocolate Scotcheroos!
Provided by Lil' Luna
Categories Dessert
Number Of Ingredients 6
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.
Nutrition Facts : Calories 312 kcal, Carbohydrate 54 g, Protein 4 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 3 mg, Sodium 173 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving
SCOTCHEROOS
This is my mom's recipe. What's different about how I make it is the method not the ingredients. Using the microwave is key to not overcooking! I get requests to make these all the time and am consistently told that these are the best scotcharoos people have ever had. Enjoy!
Provided by run for your life
Categories Bar Cookie
Time 10m
Yield 20 pieces, 20 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl mix sugar, peanut butter and corn syrup.
- Microwave on high for 3 minutes. Check every 30 sec. after 2 minutes. Mixture is done when it starts to boil.
- Stir in rice krispies until well coated.
- Spray 9x13 pan with non-stick spray.
- Spread evenly in pan.
- Melt chocolate and butterscotch chips in microwave on high for 1-2 minutes (watch carefully and stir every 30 seconds - do not overcook!).
- Spread chocolate sauce over rice krispies.
- Allow to cool (may even put in fridge or freezer for a few minutes) and cover.
Nutrition Facts : Calories 284.2, Fat 11.6, SaturatedFat 4.9, Sodium 129.4, Carbohydrate 44.4, Fiber 1.3, Sugar 26.9, Protein 4.4
RICE KRISPIES SCOTCHEROOS
This recipe came to me through a convoluted email chain, but it's this specific version that my nephews *love*, when made by their maternal grandmother. The time to make is a complete guess on my part.
Provided by SnoBahr
Categories Bar Cookie
Time 30m
Yield 36-48 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar and corn syrup. Heat just until bubbly (Do not boil or the bars become a little hard).
- Remove from heat and stir in peanut butter. Stir until well blended, then gently stir in cereal.
- Press mixture lightly into buttered 9 x 13 pan.
- Combine chocolate and butterscotch chips and melt in microwave or double boiler.
- Immediately spread over bars in pan.
- Refrigerate just until chocolate sets and hardens slightly.
- Cut in squares. Makes 3 to 4 dozen bars.
Nutrition Facts : Calories 157.9, Fat 6.4, SaturatedFat 2.9, Sodium 71.6, Carbohydrate 24.4, Fiber 0.6, Sugar 15.2, Protein 2.4
SCOTCHEROOS
This is somewhat of an original to the Rice Krispie Treats only w/o marshmallows. Same great taste and of course the melted chocolate on top is optional.
Provided by CoffeeB
Categories Bar Cookie
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil for 3 minutes the sugar and corn syrup.
- Add peanut butter, vanilla, and Rice Krispies.
- Spread into a sprayed 9x13 cake pan.
- Melt the chocolate chips and butterscotch chips together and blend well.
- Spread on top of the Rice Krispies mixture.
- Cool completely before cutting.
RICE KRISPIES SCOTCHEROOS - CHOCOLATE SCOTCHEROO BARS
Rice Krispies Scotcheroos are a no bake, 2 layered treat that is a favorite of all families. The bottom bar layer is a cookie made with sugar, corn syrup, peanut butter and Rice Krispies while the top layer is a combination of melted chocolate and butterscotch chips. With the help of the microwave, this entire recipe can be completed in 10 minutes or less!
Provided by Barbara
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, cook corn syrup, sugar and peanut butter for 5 minutes, stirring twice, around the 2 minute and 4 minute marks.
- Stir in Rice Krispies; spread into a 9 x 13 inch pan that has been sprayed with nonstick cooking spray, and press down with your hands to distribute into an even layer.
- In a second microwave-safe bowl, melt chocolate and butterscotch chips. Be sure to stir every 30 seconds to prevent the chips from burning. Once the chips begin to melt, stir until smooth.
- Pour over Rice Krispies layer and spread into an even layer. Let sit until the chocolate hardens. Cut into bite-sized pieces.
Nutrition Facts : Calories 190 kcal, Carbohydrate 34 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 123 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
SCOTCHEROOS
These Scotcheroos are next-level rice Krispies treats flavored with peanut butter, chocolate, and butterscotch. They're as easy to make as they are delicious, and they top the list of our favorite no-bake desserts!
Provided by Lauren Allen
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Grease a 9x13' inch baking pan. Place cereal in a large mixing bowl. Set aside.
- In a large saucepan over medium heat, combine the sugar and corn syrup. Bring to a boil, and once boiling immediately remove from heat. Stir in peanut butter until smooth.
- Pour mixture over the rice cereal and stir until evenly coated. Press firmly into prepared pan.
- Add the chocolate chips and butterscotch chips to a microwave safe bowl. Microwave on low power for about 2 minutes, stirring every 30 seconds, just until the chips are melted and smooth.
- Spread topping over the bars. Allow to cool completely before cutting and serving.
- Store scotcheroos in an airtight container at room temperature and enjoy within 1-2 days, for best taste and texture.
Nutrition Facts : Calories 292 kcal, Carbohydrate 49 g, Protein 4 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 160 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
OUR FAVORITE SCOTCHEROOS RECIPE
This Rice Krispie Scotcheroos recipe is a classic no bake dessert with a chocolate topped krispies. The best peanut butter, chocolate and butterscotch combination.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 7
Steps:
- Line a 9x13 baking pan with parchment paper, then spray the paper lightly with cooking spray.
- Place the corn syrup and the sugar in a saucepan. Cook and stir over medium heat until sugar dissolves. You don't want to let the mixture boil. If you see a sign of the mixture boiling, remove it immediately from the heat.
- Stir in the peanut butter and mix until smooth.
- Add the cereal and stir until well coated. Press the mixture lightly into the pan. Don't press tightly or the bars might be too hard. Just make sure the mix is even.
- In a microwave safe bowl, melt chocolate and butterscotch chips together in 30 second increments, stirring between each interval until the chocolate mixture is smooth.
- Add the butter to the chocolate and mix until smooth and even.
- Spread evenly over cereal mixture.
- Let the chocolate set, then cut into squares.
- Store in an airtight container.
Nutrition Facts : Calories 328 kcal, Carbohydrate 51 g, Protein 5 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 3 mg, Sodium 170 mg, Fiber 2 g, Sugar 40 g, ServingSize 1 serving
SCOTCHEROOS PEANUT BUTTER RICE KRISPIE TREATS
An easy Rice Krispie Treats recipe that has all the delicious flavor of Scotcheroos.
Provided by Alea
Categories Dessert
Time 15m
Yield 15
Number Of Ingredients 6
Steps:
- Grease a 9x13 pan.
- Add the butter, marshmallows, and peanut butter to a large pot.
- Cook over a medium flame, stirring regularly until the marshmallows are melted.
- Remove the pot from the heat and stir in the Rice Krispies.
- Spread the mixture out immediately in the greased 9 x 13 pan.
- Add the chocolate chips and butterscotch chips to a saucepan. Cook over a low heat, stirring constantly until melted.
- Spread the melted chips on top of Rice Krispie treats.
- Place the rice krispie treats in the refrigerator until the topping has hardened.
KRISPIE SCOTCHEROOS
This recipe is from my sister's mother-in-law. It is my take-everywhere recipe and is often requested by coworkers and friends. It's an easy, quick, no-bake recipe. I have a hard time not eating-as-I-go when I make these. As a personal choice, I use milk chocolate chips, but semi-sweet are good too. They take about 20 minutes to make, the long cook time includes the hour of refrigeration for bars to set.
Provided by hmms1660
Categories Bar Cookie
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 266.1, Fat 12.4, SaturatedFat 4.7, Sodium 129.2, Carbohydrate 37.6, Fiber 1.4, Sugar 22.8, Protein 5
SCOTCHEROOS
These classic no-bake bar cookies are crispy with rice cereal, bound together with a sweet peanut buttery mixture, and topped with a combination of melted chocolate and butterscotch chips.
Provided by Katie Workman
Categories Dessert
Time 13m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 225 kcal, Carbohydrate 36 g, Protein 3 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 1 mg, Sodium 87 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 6 g, ServingSize 1 serving
SCOTCHEROOS BARS
These Scotcheroos Bars Recipe is the perfect combination of chocolate, peanut butter, and Rice Krispie cereal. This is an easy no-bake treat.
Provided by Carrie Barnard
Categories Dessert
Time 40m
Number Of Ingredients 6
Steps:
- First, Grease a 9x13 pan. Set aside.
- Pour Rice Krispies into a large bowl.
- Bring peanut butter, sugar, & corn syrup to a boil in a medium pot. Be sure to stir constantly.
- Pour hot mixture over rice krispies & 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 melted chips over the pressed Rice Krispies and let set before cutting and serving.
Nutrition Facts : Calories 233 kcal, Carbohydrate 38 g, Protein 4 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 1 mg, Sodium 124 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 6 g, ServingSize 1 serving
SCOTCHEROOS
This gingerbread recipe is rooted in my German heritage. It's an old recipe that was handed down to me by my mother who got it from my grand-mother, Oma.
Provided by Pipka
Time 48m
Number Of Ingredients 6
Steps:
- Melt the butter and Karo syrup in a large pan over low heat. Add the marshmallows.
- Remove the pan from the heat and stir in the peanut butter until it's melted.
- Add the Rice Krispies and stir until well coated.
- Press the mixture into a 10 x 10 x 3 buttered baking pan. Let cool completely.
- When the bars are cool, melt the chocolate chips in the microwave oven stopping to stir every 5 seconds.
- When it is partially melted, take it out of the microwave and stir until completely melted.
- Drizzle the chocolate over the bars or spread it over the entire Rice Krispie mixture like a frosting.
- Let it set before cutting into squares.
SCOTCHEROOS
Creamy peanut butter, chocolate and butterscotch make this Scotcheroos recipe unforgettable. With only 6 ingredients, this recipe is so easy.
Provided by Desserts on a Dime
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Grease a 9×13 pan. Set aside.
- Pour Rice Krispies into a large bowl
- Bring peanut butter, sugar, & corn syrup to a boil in a medium pot. Be sure to stir constantly.
- Pour hot mixture over rice krispies & mix well.
- Pour into greased 9×13 pan and gently press down with a spatula.
- Melt chocolate chips & butterscotch chips together in a small pot, stirring constantly on low heat.
- Pour the melted chocolate and butterscotch chips over the pressed Rice Krispies and let them set before cutting and serving.
Nutrition Facts : Calories 455 kcal, Carbohydrate 78 g, Protein 7 g, Fat 15 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 4 mg, Sodium 256 mg, Fiber 2 g, Sugar 63 g, ServingSize 1 serving
SCOTCHEROOS
Scotcheroos are a no bake peanut butter rice krispie treat with butterscotch, chocolate, peanut butter, & corn syrup. Sweet chewy perfection!
Provided by April Woods
Categories Dessert
Time 1h10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 231 kcal, ServingSize 1 serving
SCOTCHEROOS
Originally printed on the Rice Krispies box in the 1960s, Scotcheroos are Rice Krispies treats minus the marshmallow but with gobs of peanut butter, chocolate and butterscotch chips. Use either natural, unsweetened peanut butter or the more conventional stuff. Either will work just fine, with the natural version tasting a tad less sweet. For a twist, you could also swap the corn syrup for honey, golden syrup or a mix of both. Bittersweet chocolate, as opposed to semisweet, helps to balance the sweetness. A sprinkling of flaky salt and crushed peanuts aren't traditional, but they look as good as they taste.
Provided by Samantha Seneviratne
Categories dessert
Time 20m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment with cooking spray. Measure out the cereal and peanut butter. You want to have them ready before cooking the sugar.
- In a large pot (large enough to hold the cereal) combine the sugar, corn syrup and butter. Cook over medium-high heat, stirring only for the first 30 seconds or so to combine the mixture.
- Once the bubbles have reached about an inch from the edge of the pot (or 170 degrees on an instant-read thermometer), cook for 90 seconds more until it reaches about 235 degrees. Remove from the heat.
- Immediately stir in the peanut butter, vanilla and 1/2 teaspoon salt until combined. Add the rice cereal, and stir until everything is evenly coated. Transfer to the prepared pan, and use an offset spatula to flatten the mixture into an even layer. Let cool completely.
- In a small microwave-safe bowl, heat the chocolate and butterscotch chips in 30-second bursts, stirring occasionally, until smooth. Spread over the top of the bars, and sprinkle with salt and peanuts, if using. Let the chocolate set at room temperature.
- Lift out using the paper overhang and transfer to a cutting board. Cut into bars to serve.
SCOTCHEROOS
Delicious, peanut butter Rice Krispie bars topped with chocolate and butterscotch. NO-bake dessert.
Provided by Meaghan Mountford
Categories Dessert
Time 2h16m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 287 kcal, ServingSize 1 serving
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Cuisine AmericanTotal Time 30 minsCategory Cookies & Sweet TreatsCalories 219 per serving
- In a large pan over a medium heat, add the sugar and corn syrup until it comes to a boil. Then remove from heat then stir in the peanut butter and rice krispies until all combined.
- In a microwave safe bowl, or glass measuring cup, melt the chocolate morsels and butterscotch morsels, for about 1 1/2 minutes.Stir well, and pour over the Rice Krispie mixture in pan. Cover the pan and refrigerate for at least 25 - 30 minutes before cutting in to squares.
- If you would like a thicker layer of chocolate, do 1 cup each of chocolate and butterscotch morsels.
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5/5 (3)Total Time 35 minsCategory DessertCalories 266 per serving
- In a large sauce pan, combine the sugar, corn syrup, and peanut butter. Heat over medium-low heat, stirring just until the sugar dissolves and the peanut butter melts. Don't let the mixture come to a boil.
- Remove from heat and stir in the vanilla. Add the Rice Krispies and gently stir to coat the cereal in the peanut butter mixture.
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- Line a 9×13 inch baking pan with parchment paper. No need to grease the parchment. Set aside.
- Combine honey and granulated sugar in a medium or large saucepan over medium heat. (Larger size because we’ll add the crispy rice cereal in the next step.) Stirring occasionally, bring to a gentle simmer. Allow to simmer for 1 minute without stirring. Do not bring to a rapid boil– that’s too hot. After 1 minute of simmering, remove from heat.
- Stir in the peanut butter and vanilla extract until combined, then stir in the crispy rice cereal until it’s all completely coated.
- Transfer mixture to prepared pan. Using a rubber spatula, gently spread mixture to fit the pan. Very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down so it’s secure in the pan.
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