Scotcheroo Bars Or Special K Bars Recipes

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.

SPECIAL K BARS

Steps:

• Grease a large bowl with butter and place the Special K in the bowl.
• Grease a 9x13 or 8x11 baking dish. The 9x13 will make thinner bars, the 8x11 bars will be thicker (as pictured).
• Place sugar and corn syrup in a saucepan over medium heat. Heat the mixture stirring occasionally, until the edges start to bubble. Remove the saucepan from the heat and immediately stir in the peanut butter.
• Working quickly (before the mixture cools), pour the peanut butter mixture over the Special K and stir until combined. Scoop into the prepared baking dish and press into an even layer. Proceed with the frosting.
• Place chocolate chips and butterscotch chips in the bowl of a double boiler. Cook, stirring frequently, until melted and smooth. Note: make sure the boiling water is not touching the bottom of your bowl, only the steam.
• Immediately pour the frosting over the bars and smooth into an even layer. Sprinkle with flaky sea salt. Allow several hours for the frosting to firm up, then cut and serve.

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.

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.

SCOTCHEROO BARS (OR SPECIAL-K BARS)

Steps:

• Pour the sugar, corn syrup, and peanut butter into a large microwaveable bowl. Cook on High for 3 min and then stir. Next begin to slowly pour and stir in the Special K cereal. After thoroughly mixing, pour out and press the mix into a 9 x 13" pan. For the Frosting: Melt the chocolate and butterscotch chips in the microwave on high for 2 min. and then stir. Pour over the Special K mix and spread evenly. Allow to cool before serving.

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.

SPECIAL-K BARS

Steps:

• melt together corn syrup and sugar.
• turn off heat and add P-nut butter.
• stir in cereal.
• dump in lightly greased 9x13 in.
• pan, pressing lightly with buttered fingers or wax paper.
• melt together chocolate chips, buttterscotch chips,and butter in microwave until completely melted.
• Spread over bars and allow to cool.