Scotcheroos Food

SCOTCHEROOS

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

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.

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.

SCOTCHEROOS

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.

SCOTCHEROOS

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

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.

SCOTCHEROOS

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.

SCOTCHEROOS

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

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

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.

SCOTCHEROOS

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.