Rice Krispies Scotcheroos Recipes

RICE KRISPIES SCOTCHEROOS - CHOCOLATE SCOTCHEROO BARS

Steps:

• In a microwave-safe bowl, cook corn syrup, sugar and peanut butter for 5 minutes, stirring twice, around the 2 minute and 4 minute marks.
• Stir in Rice Krispies; spread into a 9 x 13 inch pan that has been sprayed with nonstick cooking spray, and press down with your hands to distribute into an even layer.
• In a second microwave-safe bowl, melt chocolate and butterscotch chips. Be sure to stir every 30 seconds to prevent the chips from burning. Once the chips begin to melt, stir until smooth.
• Pour over Rice Krispies layer and spread into an even layer. Let sit until the chocolate hardens. Cut into bite-sized pieces.

KELLOGG'S® CHOCOLATE SCOTCHEROOS

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.

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.

SCOTCHEROOS

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.