No Cook Scotcheroos Peanut Butter Rice Crispy Treats Recipes
NO COOK SCOTCHEROOS - PEANUT BUTTER RICE CRISPY TREATS
There are 2 other recipes sort of like this one on zaar - but this one is quick - and done in the microwave - so tasty! Every single time I make these I am asked for the recipe...I use an all natural, organic peanut butter and they come out AWESOME! **Edited to ADD: I have been using honey in place of corn syrup and dark chocolate chips in place of milk chocolate - and they are still super yummy!!**
Provided by dukeswalker
Categories Bar Cookie
Time 10m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Stir sugar, corn syrup & peanut butter in glass bowl.
- Microwave on high approximately 2 min just until bubbly.
- Stir in cereal.
- Press into 9x13 pan.
- Combine chips in a glass bowl and microwave on high for about 2 minutes, stirring every 30 seconds, until melted and well combined.
- Pour over cereal and smooth over the entire surface.
- Let cool and cut into squares.
Nutrition Facts : Calories 142.3, Fat 6.4, SaturatedFat 2.1, Cholesterol 0.2, Sodium 86.1, Carbohydrate 20.3, Fiber 0.6, Sugar 11.7, Protein 2.9
SCOTCHEROOS
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
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.
NO BAKE SCOTCHEROOS RECIPE
With a chewy peanut butter Rice Krispie base and chocolate butterscotch topping, you can't go wrong!
Yield 24
Number Of Ingredients 6
Steps:
- Place Rice Krispies cereal into a large mixing bowl; set aside.
- Combine sugar and corn syrup in a saucepan over medium heat. Stir frequently until sugar dissolves and mixture begins to boil.
- Remove from heat as soon as it starts to boil and mix in peanut butter until well combined.
- Pour peanut butter mixture over cereal and gently stir until well coated.
- Press cereal mixture into a 9 x 13 inch pan sprayed with cooking spray or lined with parchment or waxed paper; set aside.
- Combine chocolate and butterscotch chips together in a microwave-safe bowl.
- Microwave for 2 minutes then stir until smooth.
- Spread in an even layer over cereal mixture.
- Let cool until firm.
- Cut into bars and serve.
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