CHOCOLATE BUTTERSCOTCH PEANUT BUTTER CEREAL BARS
If these bars have been refrigerated for more than 1 hour, let them stand for 10-15 minutes before cutting. Freeze.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a Dutch oven, bring the sugar and corn syrup to a boil over medium heat; cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat. Stir in peanut butter until combined. Add cereal; toss to coat. Using a metal spatula, press mixture into an ungreased 13-in. x 9-in. pan. , In a microwave, melt the chocolate and butterscotch chips; stir until smooth. Spread over cereal mixture. Refrigerate until set. Cut into bars.
Nutrition Facts : Calories 316 calories, Fat 15g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 157mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE BUTTERSCOTCH CARAMEL BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h5m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
- Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
- Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
- Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
- Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
- Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.
KELLOGG'S® CHOCOLATE SCOTCHEROOS
The flavors of butterscotch, chocolate and peanut butter unite in these crunchy cereal snack bars.
Provided by Rice Krispies
Categories Trusted Brands: Recipes and Tips KELLOGG'S¨ RICE KRISPIES¨ Treats and MOR
Time 20m
Yield 24
Number Of Ingredients 6
Steps:
- Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Kellogg's® Rice Krispies® cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
- Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
BUTTERSCOTCH RICE KRISPIES® BARS
This is what I grew up with in lieu of 'scotcheroos'. They are simpler to make and pack a much richer flavor which means when I bite into similar recipes (hoping for this flavor), I am disappointed and want my homemade version!
Provided by peachlovehope
Categories Desserts Cookies Bar Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
- Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
- Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
- Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
- Refrigerate bars again until the chocolate is firmed, about 10 minutes.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 24.4 g, Cholesterol 1.3 mg, Fat 13.5 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 6.9 g, Sodium 121.1 mg, Sugar 16.7 g
NO-BAKE CHOCOLATE CEREAL DROPS
Four ingredients and a few minutes of saucepan cooking create a no-bake bran cereal treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat butterscotch chips and chocolate chips over low heat, stirring constantly, until melted and smooth.
- Gently stir in cereal until well coated. Drop mixture by 24 teaspoonfuls onto waxed paper. Press 3 M&M's™ minis chocolate candies onto each. Refrigerate until firm.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 9 g, TransFat 0 g
CHOCOLATE CEREAL BARS
"A little bit of chocolate and cocoa goes a long way to give Rice Krispies treats a scrumptious new twist," says Gretchen Hickman of Galva, Illinois. "I especially like these bars because they are crisp, not sticky. They disappear in a flash whenever I serve them."
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a heavy saucepan over low heat, melt butter and chocolate; stir until smooth. Stir in the marshmallow creme and cocoa; cook and stir until smooth. Remove from the heat; stir in vanilla and cereal. Pat into a 13-in. x 9-in. pan coated with cooking spray. Cool before cutting.
Nutrition Facts : Calories 69 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE & BUTTERSCOTCH SPECIAL K BARS
Make and share this Chocolate & Butterscotch Special K Bars recipe from Food.com.
Provided by sandinc7
Categories Bar Cookie
Time 10m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Butter a 9x13 pan.
- In a dutch oven, bring to a boil the syrup and sugar.
- Remove from heat and add peanut butter; stir until smooth.
- Add cereal and mix until cereal is well coated.
- Spread mixture in prepared pan.
- Melt together the chocolate chips and butterscotch chips.
- Spread over cereal mixture.
- Cool at room temperature until set.
Nutrition Facts : Calories 356.5, Fat 18.1, SaturatedFat 10.1, Sodium 115.6, Carbohydrate 48.7, Fiber 2.4, Sugar 36.7, Protein 5.1
CHOCOLATE BUTTERSCOTCH CEREAL BARS
Another very easy dessert that is so delicious - and is made in minutes!! Melting chocolate in the microwave is a quick alternative to melting it in a double boiler. Place chocolate in a microwave-safe bowl that won't crack and within one minute, your chocolate will be ready for spreading with very little clean-up!!
Provided by Chef mariajane
Categories Bar Cookie
Time 30m
Yield 48 bars
Number Of Ingredients 6
Steps:
- Butter 13x9-inch baking pan.
- Combine sugar and corn syrup in heavy saucepan; bring just to a boil over medium heat, stirring comstantly. Remove from heat; stir in peanut butter. Stir in cereal. Press into prepared pan.
- Melt chocolate and butterscotch chips in medium, microwave-safe bowl on medium-high power for 1 minute; stir. Microwave at additonal 10-20 second intervals, stirring until smooth. Spread over cereal mixture. Refrigerate for 20 minutes or until firm.
Nutrition Facts : Calories 118.7, Fat 6, SaturatedFat 3.9, Cholesterol 10.2, Sodium 61.9, Carbohydrate 17.2, Fiber 0.2, Sugar 10.6, Protein 0.5
CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS
Here's a risk-free way to get rich quick: Try our easy take on the classic chocolate-caramel butter bars known as millionaire's shortbread. We swap in crispy, marshmallow-laden rice cereal for its base, and add a thin layer of peanut-butter caramel under the chocolate-shell topping. Just invest a little time to let it chill, and it pays off with every extravagant bite.
Provided by Riley Wofford
Categories Cookie Recipes
Time 1h15m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.
- In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.
- Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.
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