Scotcheroos Recipe Peanut butter recipes, Food, Cooking and baking
The recipe calls for only 6 ingredients and it takes less than 20 minutes to prepare. Not to mention that it is a large batch recipe that will give you 30 individual dessert bars. Scotcheroos are easy to make with only 6 ingredients. They make a great addition to any Christmas cookie tray!
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JUMP TO RECIPE PIN RECIPE 5 from 6 votes As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here. This scotcharoos recipe features a soft and chewy peanut butter crispy rice cereal base that gets smothered with a smooth and creamy chocolate butterscotch topping. What is a Scotcharoo?
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How to Make Scotcheroos
Over medium heat, melt the syrup and sugar together in a saucepan until the sugar dissolves. Take the pan off the heat, stir in the nut butter, then the cereal. Mix until the cereal is evenly coated. Press mixture into a 9- by 13-inch pan. Over low heat, slowly melt the morsels, stirring constantly. Pour the topping over the cereal bars in the pan.
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Grease a 9×13 pan with cooking spray (or line it with parchment paper). Set aside. Pour the crispy rice cereal into a large bowl and set aside.
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On the stove top in a small pot, over medium-low heat melt the chocolate chips and butterscotch chips together, stirring constantly. Spread the melted chocolate/butterscotch over the cereal bars. Let the topping set up at least an hour before cutting. Cut the bars into squares for serving.
Scotcheroos Recipe Rosemary & Maple
How to make Scotcharoos Prep the pan. Spray a 13″x9″ pan with cooking spray, or line it with parchment paper or aluminum foil. Set aside while you prep the other ingredients. Measure out the Rice Krispies. In a large bowl add 5 cups of Rice Krispies cereal.
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Instructions. Line a 9X13 pan with parchment paper and a light spritz of non stick spray. Measure out all of your ingredients before you start because it comes together quickly. In a large pot, add the sugar, vanilla, corn syrup, and honey. Stir often and bring to a simmer.
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Pour mixture into the bowl with cereal. Using a heat-proof spatula/spoon, stir to combine. Grease your hands with butter or non-stick cooking spray. Using your greased hands, press the scotcharoos mixture into the prepared baking dish. To a microwaveable bowl, add the chocolate and butterscotch chips.
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In a large bowl, add the Rice Krispie cereal and peanut butter mixture and mix until well blended. Press cereal mixture into a parchment paper lined or buttered 9X13 inch pan. Melt together the chocolate chips and butterscotch chips in a microwave safe bowl or in a saucepan on the stove.
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Cook the sugar and corn syrup together in a medium saucepan on the stove. When the mixture just begins to boil, take it off the heat and stir in the peanut butter. Pour the peanut butter sauce over the rice krispie cereal and stir to combine, then gently press the cereal into a 9×13 baking dish.
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Melt the butter on medium heat in a medium saucepan or nonstick dutch oven. Add the corn syrup and sugar. (Until sugar dissolves) Heat and stir sugar mixture, and cook for 2-3 minutes. Spray a 9 by 13" baking dish with non-stick cooking spray. Set aside.
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Step. 2 To a large bowl, add the cereal. Pour the peanut butter mixture over the cereal and stir the mixture until well coated. Step. 3 Spray a 13-by-9-inch baking pan with cooking spray until well coated. Evenly press the cereal mixture into the prepared pan. Step.
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How to make Scotcheroos: 1. Place cereal in a large mixing bowl. Set aside. 2. In a large saucepan over medium heat, combine the sugar and corn syrup. Bring to a boil. Once boiling, remove from heat immediately and stir in peanut butter until smooth. 3. Pour mixture over the rice cereal and stir until evenly coated.
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Fold in rice krispies cereal. Pour the mixture into the prepared baking dish. Press into the dish gently. Allow treats to cool completely, before adding the topping. In a microwave safe bowl (or double boiler), melt chocolate chips and butterscotch chips in 20-second intervals, mixing between intervals until smooth.
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Scoop the mixture into the prepared pan and firmly press it down into one even layer. Set aside. Combine the semi-sweet chocolate chips and butterscotch chips in a large microwave-safe bowl. Microwave in 20-second increments, stirring well after each increment, until completely melted and smooth.
Quick and Easy Scotcheroos Broma Bakery
1 cup light Karo syrup 1 1/3 cups creamy peanut butter For the Topping: 1 1/2 cups butterscotch chips