Scotcheroos are a delicious treat that need just six ingredients and
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.
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Step One: Place your rice cereal in a large mixing bowl and set aside. Step Two: Prepare a 9x13 casserole dish with nonstick cooking spray and set aside. Step Three: Add peanut butter, sugar, and light corn syrup to a sauce pan. Bring to a boil while stirring constantly.
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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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Mix - Pour the cereal in a large mixing bowl. Add peanut butter mixture; stir until thoroughly coated. Press onto bottom of the pan. Frosting - Microwave the butterscotch and chocolate chips in a microwave-safe bowl for 1 minute; stir. If necessary, microwave at 10 to 15-second intervals, stirring until smooth.
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Melt in the microwave oven in 30-second intervals, giving it a good stir each time, until fully melted. Using an offset spatula, evenly spread the melted chocolate over the bars. Cover with plastic wrap and refrigerate for 40-45 minutes, or until the chocolate layer sets and hardens.
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Press mixture evenly into prepared 9x13 pan. In a microwave safe dish, warm chocolate chips and butterscotch chips in 30 second increments, stirring until melted. Pour chocolate mixture over bars and spread with a knife to the edges. Refrigerate bars for 15 minutes, or until chocolate coating has solidified.
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To make Scotcheroos, you will need the following ingredients: 3 tablespoons of unsalted butter; 1/2 cup of peanut butter; 6 cups of Rice Krispies cereal;. Refrigerate for longer storage: If you want to store Scotcheroos for an extended period, you can refrigerate them. However, keep in mind that refrigeration can alter the texture of the.
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Instructions. Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out, and gently spray with nonstick cooking spray. Set aside. In a large pot, combine the peanut butter, corn syrup, brown sugar, and butter.
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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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Instructions. 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 melts and the mixture is 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.
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How to Make Scotcheroos. PREP. 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. BOIL. Bring peanut butter, sugar and corn syrup to a boil in a medium pot over medium heat. Be sure to stir constantly.
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Make sure to level. In a small glass bowl, mix together chocolate and butterscotch chips. Microwave for one minute, stirring after 30 seconds. Microwave for another 30 seconds and stir until chips are completely melted and smooth. (Add additional time, if needed, for melting.) Spread over cereal bars.
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Pour the sugar and peanut butter mixture over the cereal and stir to combine it all. Press cereal mixture into prepared pan using a piece of parchment paper to help smooth it out evenly. Make the topping. In a microwave safe bowl add the 2 Tablespoons of peanut butter, chocolate and butterscotch chips.
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Step 1 In a medium saucepan, heat the honey and brown sugar over medium heat, stirring frequently, until the sugar is dissolved, 5 to 7 minutes. Do not boil. Remove the mixture from the heat and stir in the peanut butter. Step 2 To a large bowl, add the cereal. Pour the peanut butter mixture over the cereal and stir the mixture until well coated.
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Top with a sprinkle of sea salt, if desired. Cover and refrigerate for 2 hours or up to 2 days. Lift the scotcheroos as a whole out of the pan using the parchment paper. Cut into squares. Cover and store leftover squares at room temperature for up to 3 days or in the refrigerator for up to 1 week.
