CHOCOLATE SCOTCHEROOS
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
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.
SCOTCHAROOS
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
CHOCOLATE SUNBUTTER® SCOTCHEROOS
Chocolate, butterscotch, and peanut-free SunButter Sunflower Butter make these crispy rice cereal treats extra tasty.
Provided by SunButter®
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 6
Steps:
- In large microwaveable dish, mix sugar and corn syrup until well blended. Microwave 1-1/2 minutes on High. Remove from microwave and stir. Microwave an additional 1 minute or until sugar is dissolved.
- Add SunButter® and mix until smooth. Add cereal. Press into a 9x13-inch greased cake pan.
- In medium microwaveable dish, combine chocolate chips and butterscotch chips. Microwave on High 1 minute. Remove from microwave and stir. Microwave 1 minute more or until chips are melted.
- Spread melted chips on top of cereal mixture and let cool or refrigerate until chocolate sets. Cut into 24 bars.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 44.8 g, Fat 13.1 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 6.6 g, Sodium 115.9 mg, Sugar 19.8 g
WHITE CHOCOLATE SCOTCHEROOS
None of my siblings like chocolate and I wanted to introduce them to scotcharoos, so here's what I came up with. An easy version of the original :)
Provided by sapowell
Categories Dessert
Time 20m
Yield 48 treats, 48 serving(s)
Number Of Ingredients 6
Steps:
- Measure out rice crispy cereal and set aside in large bowl.
- In saucepan combine sugar and corn syrup. Bring just to simmer, then add the peanut butter and stir. Do not let mixture boil.
- Pour peanut butter mixture over cereal and stir quickly making sure that all cereal is evenly coated.
- Spread mixture into a 9x12 greased pan and flatten out evenly using greased spatula or hands.
- Combine almond bark and butterscotch chips in saucepan and melt over a double boiler stirring constantly. When melted pour over peanut butter mixture and spread evenly across top.
- Let set before cutting into squares.
CHOCOLATE SCOTCHEROOS
Make and share this Chocolate Scotcheroos recipe from Food.com.
Provided by ZCole
Categories Dessert
Time 30m
Yield 16-20 serving(s)
Number Of Ingredients 6
Steps:
- Mix sugar and white syrup and bring mixture to a boil.
- Blend in peanut butter.
- Blend in rice crispies.
- Spread into 13" by 9" buttered pan.
- Melt chocolate chips and butterscotch chips over a double boiler or in microwave.
- Spread melted mixture over ingredients in pan.
- Let cool until chocolate has hardened.
Nutrition Facts : Calories 352.4, Fat 14.6, SaturatedFat 6.2, Sodium 197.6, Carbohydrate 54.8, Fiber 1.7, Sugar 33.6, Protein 5.4
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