Chocolate Scotcheroos Recipes

KELLOGG'S® CHOCOLATE SCOTCHEROOS

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.

CHOCOLATE SCOTCHEROOS

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.

CHOCOLATE SCOTCHEROO BARS

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.

CHOCOLATE SUNBUTTER® SCOTCHEROOS

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.

CHOCOLATE SCOTCHEROOS

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.

CHOCOLATE SCOTCHEROOS

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.

CHOCOLATE SCOTCHEROOS

Steps:

• Cook corn syrup and sugar in a large pan over medium heat, stirring to dissolve the sugar.
• Bring mixture to a boil.
• Remove from heat.
• Stir in peanut butter; mix well.
• Add cereal; stir until evenly coated.
• Pour into greased 13x9 inch pan; pat into place.
• Melt chocolate and butterscotch chips together in saucepan over low heat; stirring constantly.
• Spread over cereal.
• Cool at least 45 minutes, or until firm.
• Cut into bars.
• ENJOY!