No Cook Scotcheroos Peanut Butter Rice Crispy Treats Food

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.

RICE KRISPIES SCOTCHEROOS - CHOCOLATE SCOTCHEROO BARS

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.

SCOTCHEROOS PEANUT BUTTER RICE KRISPIE TREATS

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.

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.

OUR FAVORITE SCOTCHEROOS RECIPE

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.

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.

NO COOK SCOTCHEROOS - PEANUT BUTTER RICE CRISPY TREATS

Steps:

• Stir sugar, corn syrup & peanut butter in glass bowl.
• Microwave on high approximately 2 min just until bubbly.
• Stir in cereal.
• Press into 9x13 pan.
• Combine chips in a glass bowl and microwave on high for about 2 minutes, stirring every 30 seconds, until melted and well combined.
• Pour over cereal and smooth over the entire surface.
• Let cool and cut into squares.

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.

RICE CRISPY TREATS

Steps:

• Melt butter over low heat in a large pot.
• Stir in marshmallows and cook until melted.
• Stir in peanut butter or coffee granules if you don't like peanut butter.
• Stir in rice krispies cereal mix until all combine.
• Pour out onto a buttered baking dish 9"x13".
• Smooth out the top by moistening your hands with a little water and using the palms of your hand to press gently.
• Don't press down too hard or your treats will be too dense.
• Set a side to cool.
• Once they cool cut them into even squares and dip into melted chocolate or just drizzle chocolate over the top.

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:

• 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

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.

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:

• 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.