No Bake Scotcheroo Cookies Recipes

NO BAKE SCOTCHEROO COOKIES

Steps:

• Line a baking sheet with wax paper or parchment paper, and set aside. Be sure that the baking sheet will fit into your freezer or refrigerator, as you're going to need to chill these cookies for a little bit so they can firm up.
• In a glass measuring cup, measure in the peanut butter, sugar, maple syrup and salt. Heat in the microwave in 30-second increments until you can stir and incorporate them together smoothly without any lumps.
• In another bowl, measure out the rice cereal.
• Pour the wet ingredients on top of the rice cereal. Use a rubber spatula and stir until combined.
• Use a cookie scoop to gently scoop the no bake cookies onto the prepared baking sheet. Use a glass sprayed with nonstick cookie spray or another flat object to press the cookies down into a flatter shape.
• In the microwave, heat the butterscotch chips and dark chocolate chips together in 30-second increments, stopping after each to stir, until smooth.
• Drizzle the butterscotch-chocolate mixture over the formed no bake cookies.
• Transfer the baking sheet with the cookies on it to the refrigerator or the freezer. Cool for 1-2 hours, or let hang out overnight.
• Serve cool with your favorite beverage!

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.