Keto Peanut Butter Rice Krispie Scotcheroos Recipes

KETO PEANUT BUTTER RICE KRISPIE SCOTCHEROOS

Steps:

• In a Saucepan, add Peanut Butter, Syrup, Butter, and salt all together over medium heat. Heat until all is melted into smooth peanut butter sauce and it starts bubbling, stirring together occasionally as it heats. Once it is bubbling, let it bubble for 15 -30 seconds and then remove from heat. Stir in the vanilla extract and mix well with a spatula. Quickly stir in all of your HighKey Protein cereal, coating pieces well with the peanut butter mix! Spoon/Dump the mixture directly into lined Square Pan (I used an 8 x 8 brownie pan!) and smooth the top while gently pressing the mix down into the pan. Refrigerate while you melt the chocolate topping.
• Melt chocolate (chips or chopped up bar) in a double broiler, or in the microwave. If you melt them in the microwave, then heat them up in 15 second intervals, stirring the chocolate between each interval and continue to do this until they have just melted ( this method prevents overheating and seized chocolate!). Grab your pan of rice krispies again and Pour or drizzle your melted chocolate all over the rice krispies bars (you can smooth out with a hot back of a spoon), and then put the bars back into the refrigerate to cool for 3-4 hours before eating!
• Store Bars in the refrigerator until you are ready to serve! ???? They will stay crunchy for 3-4 days, but do lose a little of their crunch by the third or 4th day (NOT that they will stay in your fridge for THAT long anyways though!!!)

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.

RICE KRISPIES SCOTCHEROOS

Steps:

• In a large saucepan, combine sugar and corn syrup. Heat just until bubbly (Do not boil or the bars become a little hard).
• Remove from heat and stir in peanut butter. Stir until well blended, then gently stir in cereal.
• Press mixture lightly into buttered 9 x 13 pan.
• Combine chocolate and butterscotch chips and melt in microwave or double boiler.
• Immediately spread over bars in pan.
• Refrigerate just until chocolate sets and hardens slightly.
• Cut in squares. Makes 3 to 4 dozen bars.