Chex Scotcheroos Recipe 395

CHEX SCOTCHEROOS RECIPE - (3.9/5)

Chex Scotcheroos Recipe - (3.9/5) image

Provided by XrayKim

Number Of Ingredients 8

Ingredients

6 cups Rice or Corn Chex
1 cup light corn syrup
1 cup sugar
1 1/2 cups peanut butter
2 cups semi-sweet chocolate chips
2 cups butterscotch chips
1/2 cup peanut butter
1 teaspoon vanilla

Steps:

Grease a large round bowl and pour the cereal in. Set aside. Grease a 9x13 inch pan. Set aside. In a pan on the stove, combine the corn syrup and sugar. Stir over medium high heat until it comes to a boil. Immediately remove from heat and stir in 1 1/2 cups of peanut butter. Once the peanut butter is combined, pour this mixture over the cereal and fold in. Spread into the 9x13 pan. In a microwaveable 4 cup measuring cup (or other microwave save dish) combine the butterscotch chips, chocolate chips, 1/2 cup of peanut butter, and vanilla. Microwave for 30 seconds at a time, stirring very well after each interval, until it is completely melted and smooth. It should take about 1 minute and 30 seconds. Pour over the bars. Allow to cool completely at room temperature before cutting.

SCOTCHAROOS

Scotcharoos image

Our mother made these for us as kids, and they continue to be a family favorite. A wonderful combination of peanut butter, and chocolate, and butterscotch with a crispy texture.

Provided by WALLEYE

Categories Desserts Cookies

Time 1h30m

Yield 24

Number Of Ingredients 6

Ingredients

1 cup light corn syrup
1 cup white sugar
1 ½ cups peanut butter
6 cups crisp rice cereal
½ cup semisweet chocolate chips
½ cup butterscotch chips

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

CARAMEL CHEX™ SCOTCHEROOS

Caramel Chex™ Scotcheroos image

An irresistibly ooey-gooey update on a favorite no-bake cereal bar, made with crunchy Chex™ cereal, honey, caramel and peanut butter, plus a generous layer of chocolate-butterscotch-peanut butter topping.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 24

Number Of Ingredients 7

Ingredients

8 cups Corn Chex™ cereal
1 1/2 cups creamy peanut butter
3/4 cup honey
3 tablespoons butter, cut into pieces
1/2 cup caramel sauce
1 package (12 oz) semisweet chocolate chips
1 cup butterscotch chips

Steps:

Spray 13x9-inch pan with cooking spray. Place cereal in large bowl; set aside.
In 3-quart saucepan, heat 1 cup of the peanut butter, the honey, butter and caramel sauce just to boiling over medium heat, stirring constantly.
Pour hot mixture over cereal in bowl; stir until evenly coated. Spray back of spoon with cooking spray. Using back of spoon, press mixture firmly into pan.
In medium microwavable bowl, microwave chocolate chips, butterscotch chips and remaining 1/2 cup peanut butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Spread over bars. Refrigerate about 2 hours or until set. Cut into 6 rows by 4 rows. Store covered in airtight container.

Nutrition Facts : Calories 320, Carbohydrate 39 g, Cholesterol 0 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 27 g, TransFat 0 g

SCOTCHEROOS

Scotcheroos image

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 cookies and bars, dessert

Time 20m

Yield 24 bars

Number Of Ingredients 11

Ingredients

Cooking spray
8 cups (200 grams) puffed rice cereal
1 1/2 cups peanut butter, well-mixed natural or conventional (see Tip)
1 cup (201 grams) granulated sugar
1 cup light corn syrup
2 tablespoons butter, salted or unsalted
1 teaspoon vanilla extract
Kosher salt
1 1/4 cups (215 grams) chopped bittersweet chocolate or chocolate chips
1 cup (166 grams) butterscotch chips
Flaky salt and crushed peanuts, for sprinkling (optional)

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.

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