Scotcharoos Cheerios Bars Recipes

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.

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.

SCOTCHAROOS CHEERIOS BARS

Steps:

• Grease a 9x13-inch baking dish; set aside.
• Melt butter in a large pot over low heat.
• Add marshmallows; stir until marshmallows are completely melted. Fold in peanut butter.
• Remove from heat and add vanilla. Fold in Cheerios.
• Transfer contents to baking dish. Use waxed paper (or your fingers) lightly greased with cooking spray or butter to gently press mixture in pan until evenly distributed.
• Microwave semisweet and butterscotch chips in a medium bowl for 30 seconds in microwave; stir. Continue microwaving in 15-second increments and stirring until completely melted.
• Spread over Cheerios bars; allow to set before cutting into squares. Store in an airtight container.

SCOTCHAROOS

Steps:

• Line a jelly roll cookie sheet with non stick foil. (Cookie sheet with 4 edges). Set aside.
• In a large pot, mix together corn syrup & sugar.
• Cook over medium heat, stirring until sugar melts & mixture comes to a boil. Mixture should be clear. Remove from heat.
• Add Peanut Butter and mix until Peanut Butter melts and is well blended into sugar mixture.
• Add 8 cups of cereal to sugar mixture and mix well with a long spatula.
• Transfer mixture into pan and press it down carefully with spatula or buttered hands, making sure not to burn yourself.
• In a microwave safe bowl add chocolate chips and butterscotch chips. Cook in 30 second intervals until mixture is creamy and smooth, stirring between each cook time.
• Spread chocolate over top of bars and let bars cool and chocolate harden.
• Once bars are set, lift foil and bars out of pan and place on a cutting board.
• Cut into squares & devour!
• Store extras (if you have any) in an air tight container for up to 5 days.

SCOTCHEROOS BARS

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.