No Bake Scotcheroos Food

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:

• 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

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.

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:

• 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.

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.

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.

SCOTCHEROOS BARS

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.