SCOTCHEROOS RECIPE WITH RICE KRISPIES RECIPES
RICE KRISPIES SCOTCHEROOS RECIPE - FOOD.COM
This recipe came to me through a convoluted email chain, but it's this specific version that my nephews *love*, when made by their maternal grandmother. The time to make is a complete guess on my part.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 36-48 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar and corn syrup. Heat just until bubbly (Do not boil or the bars become a little hard).
- Remove from heat and stir in peanut butter. Stir until well blended, then gently stir in cereal.
- Press mixture lightly into buttered 9 x 13 pan.
- Combine chocolate and butterscotch chips and melt in microwave or double boiler.
- Immediately spread over bars in pan.
- Refrigerate just until chocolate sets and hardens slightly.
- Cut in squares. Makes 3 to 4 dozen bars.
Nutrition Facts : Calories 157.9, FatContent 6.4, SaturatedFatContent 2.9, CholesterolContent 0, SodiumContent 71.6, CarbohydrateContent 24.4, FiberContent 0.6, SugarContent 15.2, ProteinContent 2.4
SCOTCHEROOS RECIPE - NYT COOKING
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
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.
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- 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.
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- 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.
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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!
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- Allow to cool (may even put in fridge or freezer for a few minutes) and cover.
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