Scotcheroos Recipes

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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

KELLOGG'S® CHOCOLATE SCOTCHEROOS



Kellogg's® Chocolate Scotcheroos image

The flavors of butterscotch, chocolate and peanut butter unite in these crunchy cereal snack bars.

Provided by Rice Krispies

Categories     Trusted Brands: Recipes and Tips     KELLOGG'S¨ RICE KRISPIES¨ Treats and MOR

Time 20m

Yield 24

Number Of Ingredients 6

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Kellogg's® Rice Krispies® cereal or Kellogg's® Cocoa Krispies™ cereal
1 cup semi-sweet chocolate morsels
1 cup butterscotch chips

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.

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.

SCOTCHEROOS



Scotcheroos image

This is my mom's recipe. What's different about how I make it is the method not the ingredients. Using the microwave is key to not overcooking! I get requests to make these all the time and am consistently told that these are the best scotcharoos people have ever had. Enjoy!

Provided by run for your life

Categories     Bar Cookie

Time 10m

Yield 20 pieces, 20 serving(s)

Number Of Ingredients 6

1 cup sugar
1 cup creamy peanut butter
1 cup light corn syrup
6 1/2 cups Rice Krispies
1 cup semi-sweet chocolate chips
1 cup butterscotch chips (nestle is best in my opinion)

Steps:

  • In large bowl mix sugar, peanut butter and corn syrup.
  • Microwave on high for 3 minutes. Check every 30 sec. after 2 minutes. Mixture is done when it starts to boil.
  • Stir in rice krispies until well coated.
  • Spray 9x13 pan with non-stick spray.
  • Spread evenly in pan.
  • Melt chocolate and butterscotch chips in microwave on high for 1-2 minutes (watch carefully and stir every 30 seconds - do not overcook!).
  • Spread chocolate sauce over rice krispies.
  • Allow to cool (may even put in fridge or freezer for a few minutes) and cover.

Nutrition Facts : Calories 284.2, Fat 11.6, SaturatedFat 4.9, Sodium 129.4, Carbohydrate 44.4, Fiber 1.3, Sugar 26.9, Protein 4.4

SCOTCHEROOS



Scotcheroos image

These no-bake cereal bars with peanut butter, butterscotch and chocolate are a Midwest classic! When my Aunt Annie makes a double (or triple!) batch of these for our family, we can barely let the chocolate set before we all dive in.

Provided by Gabriela Rodiles

Time 2h25m

Yield 15 bars

Number Of Ingredients 7

Nonstick cooking spray
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups cereal flakes, such as Special K
One 12-ounce bag (2 cups) semisweet chocolate chips
One 11-ounce bag (2 cups) butterscotch chips

Steps:

  • Line a 9-by-13-inch baking dish with parchment paper, leaving a 2-inch overhang on the two long sides. Spray with nonstick cooking spray.
  • Combine the corn syrup with the sugar in a large pot. Cook over medium heat, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. (It's better to err on the side of lower heat here because if the mixture boils for too long, the bars will be incredibly hard to cut!)
  • Remove the pot from the heat and add the peanut butter. Stir until combined. Add the cereal and stir until coated. Pour into the prepared baking dish and spread evenly with a spatula.
  • Combine the chocolate and butterscotch chips in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until totally melted (about 2 minutes total). Pour over the cereal mixture, spread evenly and let sit at room temperature until the chocolate-butterscotch topping has firmed, about 2 hours (or refrigerate until chilled, about 2 hours).
  • Use the parchment overhang to help lift the mixture out of the pan. Cut into 15 to 20 bars. Store in an airtight container at room temperature for up to 3 days. Or freeze for up to 1 month.

CHOCOLATE SCOTCHEROOS



Chocolate Scotcheroos image

This scotcheroos recipe was give to me by one of my students at school. It has become one of my family's favorites and are so easy to make.-Lois Mays, Covington, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 7

1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
6 cups crisp rice cereal
3/4 cup butterscotch chips
3/4 cup semisweet chocolate chips
3/4 teaspoon shortening

Steps:

  • In a large saucepan, bring sugar and corn syrup to a boil. Cook and stir until sugar is dissolved; stir in peanut butter. , Remove from the heat. Add cereal and mix well. Press into a greased 13x9-in. pan., In a microwave-safe bowl, melt chips and shortening; stir until smooth. Spread over cereal mixture. Cover and refrigerate for at least 1 hour before cutting.

Nutrition Facts : Calories 232 calories, Fat 9g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

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