Scotcheroos Bars Recipes

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CHOCOLATE SCOTCHEROO BARS



Chocolate Scotcheroo Bars image

A very sweet bar cookie that can be made with Special K™ or crispy rice cereal.

Provided by Debbie

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 45m

Yield 48

Number Of Ingredients 6

1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips

Steps:

  • Butter a 9x13 inch baking pan.
  • In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
  • In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

Nutrition Facts : Calories 116.8 calories, Carbohydrate 18 g, Fat 4.8 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 59.8 mg, Sugar 10.9 g

SCOTCHAROOS



Scotcharoos image

Our mother made these for us as kids, and they continue to be a family favorite. A wonderful combination of peanut butter, and chocolate, and butterscotch with a crispy texture.

Provided by WALLEYE

Categories     Desserts     Cookies

Time 1h30m

Yield 24

Number Of Ingredients 6

1 cup light corn syrup
1 cup white sugar
1 ½ cups peanut butter
6 cups crisp rice cereal
½ cup semisweet chocolate chips
½ cup butterscotch chips

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.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 33.8 g, Fat 10.6 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.5 g, Sodium 139.7 mg, Sugar 16.3 g

SCOTCHEROOS BARS



Scotcheroos Bars image

These super yummy no bake bars are a favorite at every potluck or family event that I make them for. This particular recipe uses brown sugar instead of white which adds delicious flavor and a new twist to a popular recipe.

Provided by nankment

Categories     Bar Cookie

Time 15m

Yield 20 serving(s)

Number Of Ingredients 7

1 cup brown sugar
1 cup white syrup
1 teaspoon vanilla
1 1/2 cups peanut butter
6 cups Rice Krispies or 6 cups Special K cereal
6 ounces semi-sweet chocolate chips
6 ounces butterscotch chips

Steps:

  • In saucepan, bring brown sugar, syrup, and vanilla to a boil.
  • Remove from heat.
  • Stir in peanut butter.
  • In large bowl mix cereal and sugar mixture together.
  • Press into a greased 9 X 13 pan.
  • In a double boiler melt chocolate and butterscotch chips together.
  • Spread evenly over cereal.
  • Refrigerate for 20 minutes until firm.
  • Cut into bars.

Nutrition Facts : Calories 289.1, Fat 14.9, SaturatedFat 5.6, Sodium 184.5, Carbohydrate 36.6, Fiber 1.7, Sugar 24.8, Protein 5.9

PEGGY SUE'S SCOTCHEROOS BARS



Peggy Sue's Scotcheroos Bars image

These are my daughter's favorite! If you have the time it is fun to decorate each square to your liking with cake decorating icing.

Provided by Peggy V.

Categories     Bar Cookie

Time 40m

Yield 24 serving(s)

Number Of Ingredients 7

1 cup sugar
1 cup white syrup (Karo)
1 cup chunky peanut butter
1 teaspoon vanilla
6 cups Rice Krispies
2 cups milk chocolate chips
2 cups butterscotch chips

Steps:

  • Bring the sugar and syrup to a boil and remove from heat. Add peanut butter and vanilla; stir until blended and smooth.
  • Pour peanut butter mixture over Rice Krispies and mix well. The cereal will incorporate, it may take some patience! Press into a buttered 9x13 pan. I usually put a little butter on my hands and pat evenly into pan.
  • Melt chips on 50 % power in your microwave in 1 minute intervals. Keep stirring to make sure the chips melt evenly and to avoid baking the chips. Once the chips are melted to a satiny texture spread over top of Rice Krispie mixture. Let cool. Cover and keep in refrigerator if weather is warm.
  • These are sweet, when cutting keep the squares small!

Nutrition Facts : Calories 286.2, Fat 13.7, SaturatedFat 6.9, Cholesterol 3.2, Sodium 117.9, Carbohydrate 37.7, Fiber 1.4, Sugar 27.7, Protein 4.5

NO BAKE SCOTCHEROOS RECIPE



No Bake Scotcheroos Recipe image

With a chewy peanut butter Rice Krispie base and chocolate butterscotch topping, you can't go wrong!

Yield 24

Number Of Ingredients 6

6 cups Rice Krispies cereal
1 cup sugar
1 cup light corn syrup
1 1/2 cups creamy peanut butter
1 cup milk chocolate chips
1 cup butterscotch chips

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.

SCOTCHEROOS



Scotcheroos image

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

Cooking spray
8 cups (200 grams) puffed rice cereal
1 1/2 cups peanut butter, well-mixed natural or conventional (see Tip)
1 cup (201 grams) granulated sugar
1 cup light corn syrup
2 tablespoons butter, salted or unsalted
1 teaspoon vanilla extract
Kosher salt
1 1/4 cups (215 grams) chopped bittersweet chocolate or chocolate chips
1 cup (166 grams) butterscotch chips
Flaky salt and crushed peanuts, for sprinkling (optional)

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.

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