HOW DO YOU MAKE SCOTCHEROOS RECIPES

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CHOCOLATE SCOTCHEROOS RECIPE: HOW TO MAKE IT



Chocolate Scotcheroos Recipe: How to Make It image

This chocolate scotcheroos recipe was given to me by one of my students at school. It has become one of my family's favorites and is so easy to make.—Lois Mays, Covington, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 2 dozen.

Number Of Ingredients 7

1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
6 cups crisp rice cereal
3/4 cup butterscotch chips
3/4 cup semisweet chocolate chips
3/4 teaspoon shortening

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.

Nutrition Facts : Calories 232 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 98mg sodium, CarbohydrateContent 36g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

HOW TO MAKE PEANUT BUTTER SCOTCHEROOS - RECIPE | KITCHN



How To Make Peanut Butter Scotcheroos - Recipe | Kitchn image

Imagine if Rice Krispies treats had a run-in with a jar of peanut butter and then doused with a melted medley of chocolate and butterscotch chips.

Provided by Emma Christensen

Categories     Dessert    Sweets

Total Time 0S

Number Of Ingredients 6

6 cups puffed rice cereal, like Rice Krispies
1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter (see Recipe Note)
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Steps:

  • Get everything ready: These bars certainly aren't difficult, but once you start, it's best to keep going. If you have stop in the middle, the sauce could overcook or harden too much to stir into the cereal. First, line the baking pan with parchment and coat it evenly with nonstick spray. Then, measure the puffed rice into a large mixing bowl. Measure the sugar and corn syrup into a medium saucepan and have the peanut butter ready close by. Combine the chocolate and butterscotch chips in a heatproof bowl and set aside.
  • Bring the sugar and corn syrup to a boil: Set the pan with sugar and corn syrup over medium heat. Stir to form a sandy paste, then stop stirring. Let the mixture come to a boil — as it warms, the sugar will dissolve and the mixture will become clear. Once the mixture is at a full boil with bubbles covering the whole surface, remove the pan from heat.
  • Stir in the peanut butter: While the syrup is still very hot, stir in the peanut butter to form a thick, glossy sauce.
  • Pour the peanut butter sauce over the puffed rice: Pour a little sauce over the puffed rice, stir it in, then pour a little more. Continue until all the sauce has been added. Continue to gently stir the puffed rice another few seconds until the cereal is evenly coated and no pockets of sauce remain.
  • Transfer the cereal mixture to the baking dish: Butter your hands or spray with a little oil, and press the mixture firmly and evenly into the pan.
  • Melt the chocolate chips and butterscotch chips: Melt the chips in the microwave on high for 30 seconds, then stir. Repeat until just a few tiny lumps remain. Stir until the last lumps are dissolved. (In my microwave, this took three 30-second intervals, or 1 1/2 minutes total.)
  • Pour the chocolate over the cereal bars: Use a spatula to scrape every last bit of melted chocolate onto the bars. Smooth into an even layer with the back of the spatula.
  • Cool until the chocolate becomes firm: Let the bars firm up for a few hours. Once the chocolate has firmed, cover the bars until ready to serve. On a hot day, you may need to put the bars in the fridge for the chocolate topping to set.
  • Cut into individual bars: If your bars have been refrigerated, let them come to room temperature for a half hour or so before cutting or serving. Lift the bars out of the pan by lifting on the parchment. Use a sharp knife to cut the bars into 20 squares.
  • Storing the bars: Scotcheroos will keep for at least a week or longer, and are fine served at any time. Keep the bars in an airtight container at room temperature. If it's warm and the chocolate is softening too much, you can store the bars in the fridge; just let them come to room temperature before serving or they will be brittle.

Nutrition Facts : SaturatedFatContent 4.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 55.0 g, SugarContent 43.0 g, ServingSize Serves 14, ProteinContent 5.4 g, FatContent 13.5 g, Calories 338 cal, SodiumContent 80.8 mg, FiberContent 1.7 g, CholesterolContent 0 mg

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