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Scotcheroos are a quick and easy no bake dessert that needs just six ingredients and ten minutes to make! These are made with Special K cereal loaded with peanut butter and butterscotch flavor, and are a definite crowd pleaser.
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Mix - Pour the cereal in a large mixing bowl. Add peanut butter mixture; stir until thoroughly coated. Press onto bottom of the pan. Frosting - Microwave the butterscotch and chocolate chips in a microwave-safe bowl for 1 minute; stir. If necessary, microwave at 10 to 15-second intervals, stirring until smooth.
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Honey. Any honey will work as long as it is one that always stays in a liquid form. The honeys that are more of a thick spread won't work. Granulated Sugar & Pure Vanilla Extract. How to make Soft and Chewy Scotcharoos Line a 9X13″ pan with parchment paper and a spritz of non stick spray.
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Say goodbye to hard, crunchy scotcharoos forever with this tried and true (and heavily tested and tasted!) scotcharoos recipe that yields soft and chewy scotcharoo squares every single time.
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Instructions. Spray a 9 x 13 pan with non-stick spray and set aside. Pour Rice Krispies into a large bowl and set aside. In a medium size sauce pan, add sugar and corn syrup and mix together. Place pan on stove top over low heat and stir until just warm, not hot. Remove from the heat and stir in peanut butter and vanilla.
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Stir in peanut butter. In a large bowl, add the Rice Krispie cereal and peanut butter mixture and mix until well blended. Press cereal mixture into a parchment paper lined or buttered 9X13 inch pan. Melt together the chocolate chips and butterscotch chips in a microwave safe bowl or in a saucepan on the stove.
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Melt the butter on medium heat in a medium saucepan or nonstick dutch oven. Add the corn syrup and sugar. (Until sugar dissolves) Heat and stir sugar mixture, and cook for 2-3 minutes. Spray a 9 by 13" baking dish with non-stick cooking spray. Set aside.
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Scotcharoos are a sticky, crispy-crunchy handheld snack that no one will be able to resist - and you can make a whole batch in less than 30 minutes! You'll love the butterscotch flavor of this easy dessert! WANT TO SAVE THIS RECIPE? Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!
Homemade Scotcheroos Recipe The Cookie Rookie®
The bars are made from a combination of Rice Krispies cereal, light corn syrup, sugar and peanut butter. Then they are topped with a mixture of melted chocolate and butterscotch chips. Once the topping hardens they are cut into a hand held dessert that everyone will love.
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Remove from heat! This will keep the mixture pliable and soft, like a chewy caramel. If it's left on longer than that it enters into what's known in the candy-making world as the hard-crack stage, which is how you make hard candies and lollipops. This mixture will harden as it cools, and crack instead of bend.
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Cook the sugar and corn syrup together in a medium saucepan on the stove. When the mixture just begins to boil, take it off the heat and stir in the peanut butter. Pour the peanut butter sauce over the rice krispie cereal and stir to combine, then gently press the cereal into a 9×13 baking dish.
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Replace the marshmallows and butter with sugar and peanut butter, then add a chocolate butterscotch topping. They're chewy, soft, and crispy all in one. Obviously this is a dessert you need to make today and every other day of the year. They smell like a dream and literally FLY OFF THE COOKIE TRAY whenever I bring them anywhere.
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Jump to Recipe Scotcheroos are a no bake peanut butter rice krispie treat with butterscotch, chocolate, peanut butter, & corn syrup. Sweet chewy perfection! This scotcheroos recipe makes the most delicious dessert cereal bars! Perfect for your next holiday get together or school bake sale.
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How to make Scotcharoos Prep the pan. Spray a 13″x9″ pan with cooking spray, or line it with parchment paper or aluminum foil. Set aside while you prep the other ingredients. Measure out the Rice Krispies. In a large bowl add 5 cups of Rice Krispies cereal.
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Combine your sugar and corn syrup in a large saucepan and bring to a boil. Once you start to see bubbles, remove it from the heat. Add the peanut butter. Stir it in until well combined. Combine the peanut butter mixture with rice cereal. Stir until fully coated. Then press into your parchment-lined pan.
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Heat the brown sugar, caramel and corn syrup in a saucepan. It's very important to cook this on low heat in order to dissolve the sugar crystals before the mixture boils. If you let the mixture boil for awhile, you'll end up with hard/crunchy scotcheroos..and nobody wants that! Remove that mixture from the heat as soon as the sugar is dissolved.
