Scotcheroos Cereal Bar Food
CHOCOLATE SCOTCHEROO BARS
A very sweet bar cookie that can be made with Special K™ or crispy rice cereal.
Provided by Debbie
Categories Desserts Cookies No-Bake Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 6
Steps:
- Butter a 9x13 inch baking pan.
- In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
- In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 18 g, Fat 4.8 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 59.8 mg, Sugar 10.9 g
SCOTCHEROOS BARS
These super yummy no bake bars are a favorite at every potluck or family event that I make them for. This particular recipe uses brown sugar instead of white which adds delicious flavor and a new twist to a popular recipe.
Provided by nankment
Categories Bar Cookie
Time 15m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, bring brown sugar, syrup, and vanilla to a boil.
- Remove from heat.
- Stir in peanut butter.
- In large bowl mix cereal and sugar mixture together.
- Press into a greased 9 X 13 pan.
- In a double boiler melt chocolate and butterscotch chips together.
- Spread evenly over cereal.
- Refrigerate for 20 minutes until firm.
- Cut into bars.
Nutrition Facts : Calories 289.1, Fat 14.9, SaturatedFat 5.6, Sodium 184.5, Carbohydrate 36.6, Fiber 1.7, Sugar 24.8, Protein 5.9
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
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
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- Line a 9-by-13-inch baking dish with parchment paper, leaving a 2-inch overhang on the two long sides. Spray with nonstick cooking spray.
- Combine the corn syrup with the sugar in a large pot. Cook over medium heat, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. (It’s better to err on the side of lower heat here because if the mixture boils for too long, the bars will be incredibly hard to cut!)
- Remove the pot from the heat and add the peanut butter. Stir until combined. Add the cereal and stir until coated. Pour into the prepared baking dish and spread evenly with a spatula.
- Combine the chocolate and butterscotch chips in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until totally melted (about 2 minutes total). Pour over the cereal mixture, spread evenly and let sit at room temperature until the chocolate-butterscotch topping has firmed, about 2 hours (or refrigerate until chilled, about 2 hours).
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