SCOTCHEROOS
Chocolate and butterscotch chips, peanut butter, and Rice Krispies - what's not to love with this easy and delicious dessert bar from the 1960s. Make a batch of Scotcheroos today!
Provided by Marie Beausoleil
Categories Cookies
Time 2h15m
Number Of Ingredients 6
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.
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
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.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 33.8 g, Fat 10.6 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.5 g, Sodium 139.7 mg, Sugar 16.3 g
SCOTCHEROOS
One of the most decadent chocolate treats ever! Perfect for potlucks and classroom parties. So easy, the kids can make it! Tested at high altitude.
Provided by Elizabeth H.
Categories Bar Cookie
Time 20m
Yield 96 squares
Number Of Ingredients 6
Steps:
- Combine sugar and syrup in heavy saucepan.
- Cook, stirring, to boiling.
- Remove from heat.
- Stir in peanut butter.
- Pour syrup mixture over Rice Krispies in large mixing bowl.
- Caution, syrup mixture will be hot!
- Mix thoroughly with wooden spoon.
- Press into greased 13x9x2 pan.
- Melt chocolate and butterscotch chips together over low heat or in double boiler.
- Stir well.
- Pour melted chips over Krispies.
- Spread evenly.
- Allow to cool.
- Cut into 1" squares.
Nutrition Facts : Calories 76.5, Fat 3.5, SaturatedFat 1.8, Sodium 34.7, Carbohydrate 11.4, Fiber 0.4, Sugar 7.7, Protein 1
SCOTCHEROOS
Recently, a coworker brought these in to share and I was able to get the recipe. They are very easy and a different way to use crisp rice cereal!
Provided by lilchris
Categories Bar Cookie
Time 15m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 6
Steps:
- Butter a 9x13 pan or dish and set aside.
- In a large pot, mix together sugar, corn syrup, and peanut butter. Cook over medium heat until peanut butter is melted and just until bubbling. Remove from heat and stir in cereal.
- Transfer mixture into greased pan and press down using the back of a spoon. Let cool about 1 hour.
- Microwave chocolate and butterscotch chips 1 minute or until melted. Stir until smooth and spread over mixture in pan.
SCOTCHEROOS
These Scotcheroos are next-level rice Krispies treats flavored with peanut butter, chocolate, and butterscotch. They're as easy to make as they are delicious, and they top the list of our favorite no-bake desserts!
Provided by Lauren Allen
Categories Dessert
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 292 kcal, Carbohydrate 49 g, Protein 4 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 160 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
SCOTCHEROOS
This is my mom's recipe. What's different about how I make it is the method not the ingredients. Using the microwave is key to not overcooking! I get requests to make these all the time and am consistently told that these are the best scotcharoos people have ever had. Enjoy!
Provided by run for your life
Categories Bar Cookie
Time 10m
Yield 20 pieces, 20 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl mix sugar, peanut butter and corn syrup.
- Microwave on high for 3 minutes. Check every 30 sec. after 2 minutes. Mixture is done when it starts to boil.
- Stir in rice krispies until well coated.
- Spray 9x13 pan with non-stick spray.
- Spread evenly in pan.
- Melt chocolate and butterscotch chips in microwave on high for 1-2 minutes (watch carefully and stir every 30 seconds - do not overcook!).
- Spread chocolate sauce over rice krispies.
- Allow to cool (may even put in fridge or freezer for a few minutes) and cover.
Nutrition Facts : Calories 284.2, Fat 11.6, SaturatedFat 4.9, Sodium 129.4, Carbohydrate 44.4, Fiber 1.3, Sugar 26.9, Protein 4.4
SCOTCHEROOS
This is somewhat of an original to the Rice Krispie Treats only w/o marshmallows. Same great taste and of course the melted chocolate on top is optional.
Provided by CoffeeB
Categories Bar Cookie
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil for 3 minutes the sugar and corn syrup.
- Add peanut butter, vanilla, and Rice Krispies.
- Spread into a sprayed 9x13 cake pan.
- Melt the chocolate chips and butterscotch chips together and blend well.
- Spread on top of the Rice Krispies mixture.
- Cool completely before cutting.
SCOTCHEROOS
Originally printed on the Rice Krispies box in the 1960s, Scotcheroos are Rice Krispies treats minus the marshmallow but with gobs of peanut butter, chocolate and butterscotch chips. Use either natural, unsweetened peanut butter or the more conventional stuff. Either will work just fine, with the natural version tasting a tad less sweet. For a twist, you could also swap the corn syrup for honey, golden syrup or a mix of both. Bittersweet chocolate, as opposed to semisweet, helps to balance the sweetness. A sprinkling of flaky salt and crushed peanuts aren't traditional, but they look as good as they taste.
Provided by Samantha Seneviratne
Categories dessert
Time 20m
Yield 24 bars
Number Of Ingredients 11
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
Delicious, peanut butter Rice Krispie bars topped with chocolate and butterscotch. NO-bake dessert.
Provided by Meaghan Mountford
Categories Dessert
Time 2h16m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 287 kcal, ServingSize 1 serving
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
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- In a saucepan over medium heat, pour in the karo syrup and sugar. Allow to cook, stirring occasionally until clear and the sugar is totally dissolved.
- In a large bowl, add the cereal and pour the peanut butter mix in. Gently fold to combine and set aside to cool for 5-10 minutes.
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- Grease a 9-inch-square baking pan with nonstick spray and line with parchment paper, leaving 2 inches of overhang on two sides. In a medium saucepan, combine the brown sugar with the corn syrup. Cook over moderate heat, stirring frequently, until sugar melts and mixture begins to boil, about 5 minutes. Remove the saucepan from the heat. Whisk in the peanut butter and salt until no streaks of peanut butter remain.
- In a large bowl, stir the peanut butter mixture into the rice cereal until the cereal is thoroughly coated. Using a rubber spatula, scrape the mixture into the prepared pan and gently pat it into an even layer.
- In a medium heatproof bowl set over a saucepan filled with one inch of simmering water, combine the chocolate chips with the butterscotch chips and stir occasionally until thoroughly melted, about 5 minutes. Using an offset spatula, spread the melted chocolate topping over the peanut butter bars in an even layer. Refrigerate until the bars are cool and the chocolate is firm, at least 30 minutes. Using the overhanging parchment paper as a handle, transfer the slab to a work surface. Using a long, sharp knife, cut into sixteen 2-inch bars.
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- Line a 9×13 inch baking pan with parchment paper. No need to grease the parchment. Set aside.
- Combine honey and granulated sugar in a medium or large saucepan over medium heat. (Larger size because we’ll add the crispy rice cereal in the next step.) Stirring occasionally, bring to a gentle simmer. Allow to simmer for 1 minute without stirring. Do not bring to a rapid boil– that’s too hot. After 1 minute of simmering, remove from heat.
- Stir in the peanut butter and vanilla extract until combined, then stir in the crispy rice cereal until it’s all completely coated.
- Transfer mixture to prepared pan. Using a rubber spatula, gently spread mixture to fit the pan. Very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down so it’s secure in the pan.
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- In a medium saucepan over low to medium low heat, stir the karo syrup and granulated sugar until the sugar is dissolved and no longer grainy. You DO NOT want the mixture to come to a boil. (If by chance, the mixture begins to boil, immediately remove from heat and continue with the recipe).
- Once the mixture is hot… almost boiling, but not actually boiling (you might see a few bubbles come up along the sides of the pan... as soon as this happens), remove it from heat and stir in the peanut butter.
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- Over medium heat, combine the granulated white sugar and light corn syrup in a 3-quart saucepan. Stir often until combined and mixture begins to bubble. Remove from heat and stir in peanut butter, mix well.
- Add Rice Krispies cereal and stir until well coated. Pour into a greased 9 x 13-inch pan, gently pressing into the shape of the pan. Set aside and allow to cool.
- Melt semi-sweet and butterscotch morsels in a small-medium pan over low heat, stir until combined. Remove from heat and spread evenly over the cereal until covered. Cool until firm (you can speed this process up by putting the pan in the refrigerator for 15 or so minutes). Cut into bars when cool. Makes 48 (2 x 1-inch bars).
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5/5 (1)Calories 257 per servingTotal Time 2 hrs 25 mins
- In a 3-quart saucepan, combine sugar and corn syrup. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Remove from heat. Stir in peanut butter until mixture is smooth and thoroughly combined.
- Before opening bag of corn chips, lightly crush chips in the bag with your hands. Add corn chips to peanut butter mixture and stir until well-coated, continuing to break up corn chips as you stir. Transfer mixture to a well-greased 8x8x2-inch baking pan. Spread evenly. Top with a piece of wax paper and press to make a firm, even layer. Set aside.
- Combine chocolate and butterscotch chips in a small microwave-safe bowl. Microwave for 30 seconds; stir. Repeat. Continue cooking in 10-second intervals until mixture is melted and smooth. Pour over corn chip mixture in pan and spread evenly. Let stand until firm. Cut into 4x1-inch bars. (Trust us, you don't need a bigger bar; the corn chips make these richer than a traditional scotcheroo.)
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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!)
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- 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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