PEGGY SUE'S SCOTCHEROOS BARS
These are my daughter's favorite! If you have the time it is fun to decorate each square to your liking with cake decorating icing.
Provided by Peggy V.
Categories Bar Cookie
Time 40m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Bring the sugar and syrup to a boil and remove from heat. Add peanut butter and vanilla; stir until blended and smooth.
- Pour peanut butter mixture over Rice Krispies and mix well. The cereal will incorporate, it may take some patience! Press into a buttered 9x13 pan. I usually put a little butter on my hands and pat evenly into pan.
- Melt chips on 50 % power in your microwave in 1 minute intervals. Keep stirring to make sure the chips melt evenly and to avoid baking the chips. Once the chips are melted to a satiny texture spread over top of Rice Krispie mixture. Let cool. Cover and keep in refrigerator if weather is warm.
- These are sweet, when cutting keep the squares small!
Nutrition Facts : Calories 286.2, Fat 13.7, SaturatedFat 6.9, Cholesterol 3.2, Sodium 117.9, Carbohydrate 37.7, Fiber 1.4, Sugar 27.7, Protein 4.5
NO BAKE SCOTCHEROOS RECIPE
With a chewy peanut butter Rice Krispie base and chocolate butterscotch topping, you can't go wrong!
Yield 24
Number Of Ingredients 6
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.
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