Scotcheroos Peanut Butter Rice Krispy Treats [+ Video]
Instructions. Prepare a 9x13-inch baking pan with parchment paper and set aside for later. Add the corn syrup and sugar to a large pot over medium heat and stir constantly until it starts to bubble then remove the pan from the heat. Stir in the peanut butter and salt until fully melted then stir in the rice krispies.
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Make the chocolate topping: in a medium bowl add the butterscotch chips and chocolate chips. Heat in the microwave at half power in 20 second increments. Stir after each interval. Continue until fully melted. Pour the melted chocolate + butterscotch mixture over the scotcharoos.
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Transfer to the baking pan and spread evenly with a spatula. Let set about an hour before topping with chocolate. In a large, microwave-safe bowl, place semi-sweet and butterscotch morsels. Microwave for 90 seconds at 70 percent power. Let sit in the microwave for 1 minute.
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Instructions. Line a 9x13 baking pan with parchment paper and measure out the ingredients. In a medium size pot or Dutch oven, add 3 Tablespoons butter, 6 cups mini marshmallows and 1 cup peanut butter. Turn the burner to medium and stir constantly as the ingredients melt into a creamy consistency.
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How to Make Scotcheroos. PREP. Grease a 9×13 pan with cooking spray (or line it with parchment paper). Set aside. Pour the crispy rice cereal into a large bowl and set aside. BOIL. Bring peanut butter, sugar and corn syrup to a boil in a medium pot over medium heat. Be sure to stir constantly.
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Prepare a 9 x 13 inch baking pan with parchment paper. Set aside. First, brown your butter by placing in a large saucepan or pot on medium low heat. Stir until butter is melted. Continue to stir and heat until butter has past the foamy stage, is fragrant and brownish in color (about 5 minutes).
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Use a piece of greased wax paper to gently press down into an even layer. Melt the chocolate and butterscotch together and spread over the bars. In a large bowl gently mix together cereal, marshmallows, and peanuts. Place sugar and corn syrup in a saucepan and mix over medium heat, stirring constantly.
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Top with a sprinkle of sea salt, if desired. Cover and refrigerate for 2 hours or up to 2 days. Lift the scotcheroos as a whole out of the pan using the parchment paper. Cut into squares. Cover and store leftover squares at room temperature for up to 3 days or in the refrigerator for up to 1 week.
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Set aside. In a medium sauce pan or nonstick dutch oven, melt the butter on medium heat. Add the corn syrup and sugar. (Until sugar dissolves) Heat and stir, bring to a boil and cook for 2-3 minutes. Remove from heat, add Peanut Butter and marshmallows and stir until combined and the marshmallows are almost melted.
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1 cup semi-sweet chocolate chips. 1 cup butterscotch chips. Directions. Grease a 9 x 13" pan with cooking spray and set aside. Over medium heat, cook the corn syrup and sugar in a large saucepan. Bring the mixture to a boil and remove from the heat. Stir in the peanut butter.
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Instructions. On medium high heat in a tall pot on the stovetop, melt butter and coat the pan with the melted butter. Add the peanut butter, salt and vanilla and continue to melt and stir in with the butter. Add in the marshmallows, reduce the heat to low, stirring the mixture often. Pour in cereal and mix until evenly coated.
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1. Place cereal in a large mixing bowl. Set aside. 2. In a large saucepan over medium heat, combine the sugar and corn syrup. Bring to a boil. Once boiling, remove from heat immediately and stir in peanut butter until smooth. 3. Pour mixture over the rice cereal and stir until evenly coated.
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In a 9×13 inch pan, spray some non-stick cooking spray and set it aside. In a small pot, melt chocolate chips and butterscotch chips together on low heat. When all of the ingredients are well-combined, place the saucepan in a medium heat. Pour the hot mixture over rice krispies with a soft mixing action.
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Fold in rice krispies cereal. Pour the mixture into the prepared baking dish. Press into the dish gently. Allow treats to cool completely, before adding the topping. In a microwave safe bowl (or double boiler), melt chocolate chips and butterscotch chips in 20-second intervals, mixing between intervals until smooth.
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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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2. Add the butter, marshmallows, and peanut butter to a large pot. 3. Cook over a medium flame, stirring regularly until the marshmallows are melted. 4. Remove the pot from the heat and stir in the Rice Krispies. 5. Spread the mixture out immediately in the greased 9 x 13 pan. 6.
