CHOCOLATE SCOTCHEROO BARS
A very sweet bar cookie that can be made with Special K™ or crispy rice cereal.
Provided by Debbie
Categories Desserts Cookies No-Bake Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 18 g, Fat 4.8 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 59.8 mg, Sugar 10.9 g
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
SCOTCHEROOS BARS
These Scotcheroos Bars Recipe is the perfect combination of chocolate, peanut butter, and Rice Krispie cereal. This is an easy no-bake treat.
Provided by Carrie Barnard
Categories Dessert
Time 40m
Number Of Ingredients 6
Steps:
- First, Grease a 9x13 pan. Set aside.
- Pour Rice Krispies into a large bowl.
- Bring peanut butter, sugar, & corn syrup to a boil in a medium pot. Be sure to stir constantly.
- Pour hot mixture over rice krispies & mix well.
- Pour into greased 9x13 pan and gently press down with a spatula.
- Melt chocolate chips & butterscotch chips together in a small pot, stirring constantly on low heat.
- Pour melted chips over the pressed Rice Krispies and let set before cutting and serving.
Nutrition Facts : Calories 233 kcal, Carbohydrate 38 g, Protein 4 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 1 mg, Sodium 124 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 6 g, ServingSize 1 serving
SCOTCHEROOS BARS
These super yummy no bake bars are a favorite at every potluck or family event that I make them for. This particular recipe uses brown sugar instead of white which adds delicious flavor and a new twist to a popular recipe.
Provided by nankment
Categories Bar Cookie
Time 15m
Yield 20 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 289.1, Fat 14.9, SaturatedFat 5.6, Sodium 184.5, Carbohydrate 36.6, Fiber 1.7, Sugar 24.8, Protein 5.9
SCOTCHEROOS
These no-bake cereal bars with peanut butter, butterscotch and chocolate are a Midwest classic! When my Aunt Annie makes a double (or triple!) batch of these for our family, we can barely let the chocolate set before we all dive in.
Provided by Gabriela Rodiles
Time 2h25m
Yield 15 bars
Number Of Ingredients 7
Steps:
- Line a 9-by-13-inch baking dish with parchment paper, leaving a 2-inch overhang on the two long sides. Spray with nonstick cooking spray.
- Combine the corn syrup with the sugar in a large pot. Cook over medium heat, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. (It's better to err on the side of lower heat here because if the mixture boils for too long, the bars will be incredibly hard to cut!)
- Remove the pot from the heat and add the peanut butter. Stir until combined. Add the cereal and stir until coated. Pour into the prepared baking dish and spread evenly with a spatula.
- Combine the chocolate and butterscotch chips in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until totally melted (about 2 minutes total). Pour over the cereal mixture, spread evenly and let sit at room temperature until the chocolate-butterscotch topping has firmed, about 2 hours (or refrigerate until chilled, about 2 hours).
- Use the parchment overhang to help lift the mixture out of the pan. Cut into 15 to 20 bars. Store in an airtight container at room temperature for up to 3 days. Or freeze for up to 1 month.
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