RECIPE FOR SCOTCHEROOS BARS RECIPES

Name: Scotcheroos
Total time: 20 min
Yield: 24 bars
Ingredients: Cooking spray; 8 cups (200 grams) puffed rice cereal; 1 1/2 cups peanut butter, well-mixed natural or conventional (see Tip); 1 cup (201 grams) granulated sugar; 1 cup light corn syrup; 2 tablespoons butter, salted or unsalted; 1 teaspoon vanilla extract; Kosher salt; 1 1/4 cups (215 grams) chopped bittersweet chocolate or chocolate chips; 1 cup (166 grams) butterscotch chips; Flaky salt and crushed peanuts, for sprinkling (optional)

SCOTCHEROOS RECIPE - NYT COOKING

Scotcheroos Recipe - NYT Cooking image

Originally printed on the Rice Krispies box in the 1960s, Scotcheroos are Rice Krispies treats minus the marshmallow but with gobs of peanut butter, chocolate and butterscotch chips. Use either natural, unsweetened peanut butter or the more conventional stuff. Either will work just fine, with the natural version tasting a tad less sweet. For a twist, you could also swap the corn syrup for honey, golden syrup or a mix of both. Bittersweet chocolate, as opposed to semisweet, helps to balance the sweetness. A sprinkling of flaky salt and crushed peanuts aren’t traditional, but they look as good as they taste.

Provided by Samantha Seneviratne

Total Time 20 minutes

Yield 24 bars

Number Of Ingredients 11

Ingredients

Cooking spray
8 cups (200 grams) puffed rice cereal
1 1/2 cups peanut butter, well-mixed natural or conventional (see Tip)
1 cup (201 grams) granulated sugar
1 cup light corn syrup
2 tablespoons butter, salted or unsalted
1 teaspoon vanilla extract
Kosher salt
1 1/4 cups (215 grams) chopped bittersweet chocolate or chocolate chips
1 cup (166 grams) butterscotch chips
Flaky salt and crushed peanuts, for sprinkling (optional)

Steps:

Line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment with cooking spray. Measure out the cereal and peanut butter. You want to have them ready before cooking the sugar.
In a large pot (large enough to hold the cereal) combine the sugar, corn syrup and butter. Cook over medium-high heat, stirring only for the first 30 seconds or so to combine the mixture.
Once the bubbles have reached about an inch from the edge of the pot (or 170 degrees on an instant-read thermometer), cook for 90 seconds more until it reaches about 235 degrees. Remove from the heat.
Immediately stir in the peanut butter, vanilla and 1/2 teaspoon salt until combined. Add the rice cereal, and stir until everything is evenly coated. Transfer to the prepared pan, and use an offset spatula to flatten the mixture into an even layer. Let cool completely.
In a small microwave-safe bowl, heat the chocolate and butterscotch chips in 30-second bursts, stirring occasionally, until smooth. Spread over the top of the bars, and sprinkle with salt and peanuts, if using. Let the chocolate set at room temperature.
Lift out using the paper overhang and transfer to a cutting board. Cut into bars to serve.

CHOCOLATE SCOTCHEROOS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chocolate Scotcheroos Recipe: How to Make It - Taste of Home 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

Ingredients

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.

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