scotcheroo recipe

Scotcheroos are a chewy no-bake peanut butter rice Krispies dessert topped with chocolate and butterscotch chips.  This is always the first to go when I take these to potlucks

Scotcheroos

sugar

peanut butter

corn syrup

Rice Krispies

chocolate chips

butterscotch chips

In large saucepan, combine sugar and corn syrup (this can also be done in the microwave). Heat to dissolve sugar and bring to boil. Do not boil too long or they will harden when cooled. All you want to do here is dissolve the sugar. Remove from heat. Stir in peanut butter. Add Rice Krispies and mix until well blended. Press into buttered 9X13 inch pan.

Melt together the chocolate chips and butterscotch chips in a microwave safe bowl or in a saucepan on the stove. You can double the topping if you want a thicker frosting but they are pretty sweet on their own already. Spread combined mixture over top of Rice Krispies mixture. Cool. Cut into bars.

When I say this is the BEST scotcheroos recipe, I truly mean it (I don&#39;t use the word &quot;best&quot; lightly!). They&#39;re perfectly chewy, satisfyingly crunchy without being too firm, not overly sweet, and incredibly easy to make with just a handful of simple ingredients.

The Best Scotcheroos Recipe (Soft & Chewy!)

white granulated sugar

vanilla essence/extract

rice cereal

Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides to make it easier to lift the bars out later. Set aside.

Place a large saucepan over low-medium heat and add the granulated sugar and corn syrup. Stir continuously until the sugar has completely dissolved and the mixture is hot. Do not allow it to come to a boil, as this can make the bars hard once cooled (see note 1).

Remove the saucepan from the heat and add the peanut butter and vanilla. Stir until smooth and fully combined.

Add the crispy rice cereal and gently fold until all of the cereal is evenly coated in the peanut butter mixture.

Transfer the mixture to the prepared baking dish and spread it out evenly. Using a piece of parchment paper as a barrier, gently press the mixture into place. Avoid pressing too firmly, as this can make the bars dense and hard once set (see note 2). Set aside.

In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 20-second intervals, stirring well between each interval, until fully melted and smooth. Be careful not to overheat the chocolate.

Pour the melted chocolate mixture over the cereal layer and spread it evenly to the edges using an offset spatula or the back of a spoon. Shake the pan if needed to smooth the surface.

Allow the Scotcheroos to cool completely at room temperature until the topping is fully set.

When ready, run a sharp knife around any edges not lined with parchment paper. Use the parchment overhang to lift the Scotcheroos out of the pan, then slice into squares and serve.

https://www.youtube.com/watch?v=aJddfHRTJvI

When I say this is the BEST scotcheroos recipe, I truly mean it (I don’t use the word “best” lightly!). They’re perfectly chewy, satisfyingly crunchy without being too firm, not overly sweet, and incredibly easy to make with just a handful of simple ingredients.

RECIPE: https://cakesbymk.com/recipe/scotcheroos-recipe/
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🔹INGREDIENTS:
▢¾ cup (150 g) white granulated sugar
▢1 cup (330 g) light corn syrup
▢1¼ cups (192 g) smooth unsweetened peanut butter
▢1 tsp vanilla essence/extract
▢6 cups (162 g) rice cereal
▢1 cup (170 g) semi-sweet chocolate chips
▢1 cup (170 g) butterscotch chips


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The best ever, chewy & soft SCOTCHEROOS! Easy rice cereal treat

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The Best Scotcheroos Recipe (Soft &...

Top 2 scotcheroo recipe recipes from across the web

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The Best Scotcheroos Recipe (Soft &...

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