SCOTCHAROOS NUTRITION RECIPES
SCOTCHEROOS RECIPE - FOOD.COM
This is my mom's recipe. What's different about how I make it is the method not the ingredients. Using the microwave is key to not overcooking! I get requests to make these all the time and am consistently told that these are the best scotcharoos people have ever had. Enjoy!
Total Time 10 minutes
Prep Time 10 minutes
Yield 20 pieces, 20 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl mix sugar, peanut butter and corn syrup.
- Microwave on high for 3 minutes. Check every 30 sec. after 2 minutes. Mixture is done when it starts to boil.
- Stir in rice krispies until well coated.
- Spray 9x13 pan with non-stick spray.
- Spread evenly in pan.
- Melt chocolate and butterscotch chips in microwave on high for 1-2 minutes (watch carefully and stir every 30 seconds - do not overcook!).
- Spread chocolate sauce over rice krispies.
- Allow to cool (may even put in fridge or freezer for a few minutes) and cover.
Nutrition Facts : Calories 284.2, FatContent 11.6, SaturatedFatContent 4.9, CholesterolContent 0, SodiumContent 129.4, CarbohydrateContent 44.4, FiberContent 1.3, SugarContent 26.9, ProteinContent 4.4
SCOTCHAROOS | FOODTALK
Provided by Sweet Girl Treats
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Line a 9×13-inch pan with parchment paper, set aside.
- Pour crispy rice cereal into a large bowl, set aside.
- Add corn syrup and sugar to a medium saucepan and turn stove heat on medium. Stir constantly until the sugar has JUST melted (about 3 minutes), then remove from heat.
- Immediately add peanut butter to the saucepan and stir until combined.
- Immediately pour the mixture on top of the rice cereal and stir until ingredients are well-combined.
- Spread mixture evenly throughout the prepared 9×13 pan (use your hands if needed to press it down).
- Melt the chocolate chips using the stove or microwave. Spread the chocolate evenly over the bars.
- Immediately sprinkle with mini m&m's or your candy of choice if desired.
- Place the pan in the fridge for 30 minutes to one hour, or until the chocolate sets. Then store at room temperature.
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CHOCOLATE SCOTCHEROOS RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Desserts
Calories 232 calories per serving
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Desserts
Calories 232 calories per serving
- 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.
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Calories 110 per serving
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