Ricekrispiesscotcheroos 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.

NO COOK SCOTCHEROOS - PEANUT BUTTER RICE CRISPY TREATS

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.

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.