Peanut Butter Scotcheroos Recipe 435 Food

SCOTCHEROOS

Steps:

• Grease a 9x13 pan with butter and set aside.
• In the bottom of a large pot, heat sugar and karo syrup over medium heat. Stir occasionally. Cook just until sugar dissolves or until it starts to barely bubble. Remove from heat, stir in the peanut butter until it it melts and mixture is smooth. Add in the cereal and fold gently until all cereal is evenly coated. Spread into the pan and gently press flat.
• Place the butterscotch and chocolate chips together in a bowl and melt in the microwave for 30 second increments, stirring between each until smooth. Pour over the cereal and spread to the edges. Let cool completely before cutting into bars.

PEANUT BUTTER SCOTCHEROOS RECIPE - (4.3/5)

Steps:

• First, line the baking pan with parchment and coat it evenly with nonstick spray. Then, measure the puffed rice cereal into a large mixing bowl. Measure the sugar and corn syrup into a medium saucepan and have the peanut butter ready close by. Combine the chocolate and butterscotch chips in a heatproof bowl and set aside. Bring the sugar and corn syrup to a boil: Set pan with sugar and corn syrup over medium heat. Stir to form a sandy paste, then stop stirring. Let the mixture come to a boil - as it warms, the sugar will dissolve and the mixture will become clear. Once the mixture is at a full boil with bubbles covering the whole surface, remove the pan from heat. While the syrup is still very hot, stir in the peanut butter to form a thick, glossy sauce. Pour a little sauce over the puffed rice, stir it in, then pour a little more. Continue until all the sauce has been added. Continue to gently stir the puffed rice another few seconds until the cereal is evenly coated and no pockets of sauce remain. Transfer the cereal mixture to the baking dish: Place parchment paper on top of mixture and press down into the pan to create an even surface. Melt the chips in the microwave on high for 30 seconds, then stir. Repeat until just a few tiny lumps remain. Stir until the last lumps are dissolved. (In my microwave, this took three 30-second intervals, or 1 1/2 minutes total.) Pour the chocolate over the cereal bars and allow to set to cool for about 20 minutes. You can make these with natural and organic peanut butters, but use a very creamy variety. If the oil has separated, mix it in very well before making the 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.

PEANUT BUTTER-CHOCOLATE SCOTCHEROO'S

Steps:

• Generously butter a 9 x 13 inch baking pan.
• In a 3 quart saucepan mix light corn syrup, sugar and peanut butter.
• Cook over medium heat, stirring until peanut butter melts, stir constantly.
• Bring mixture to a boil.
• Remove from heat and stir in rice krispie cereal.
• Press mixture into buttered 9x13 pan (using well buttered hands).
• In double boiler, melt semi-sweet chocolate bits and butterscotch bits together. Make sure your water is not at boiling point when doing this (do it slowly).
• When melted spread over top of Rice Krispie mixture.
• Chill until top is firm and cut into squares.

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.

SCOTCHAROOS

Steps:

• Generously butter a 9x13 inch baking pan. Set aside.
• In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
• Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
• In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.