Best Chocolate Scotcheroos Recipes

CHOCOLATE SCOTCHEROOS

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.

CHOCOLATE SUNBUTTER® SCOTCHEROOS

Steps:

• In large microwaveable dish, mix sugar and corn syrup until well blended. Microwave 1-1/2 minutes on High. Remove from microwave and stir. Microwave an additional 1 minute or until sugar is dissolved.
• Add SunButter® and mix until smooth. Add cereal. Press into a 9x13-inch greased cake pan.
• In medium microwaveable dish, combine chocolate chips and butterscotch chips. Microwave on High 1 minute. Remove from microwave and stir. Microwave 1 minute more or until chips are melted.
• Spread melted chips on top of cereal mixture and let cool or refrigerate until chocolate sets. Cut into 24 bars.

CHOCOLATE SCOTCHEROOS

Steps:

• 1. In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into buttered 13x9x2-inch pan. Melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

KELLOGG'S® CHOCOLATE SCOTCHEROOS

Steps:

• Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Kellogg's® Rice Krispies® cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
• Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

CHOCOLATE SCOTCHEROOS

Steps:

• Mix sugar and white syrup and bring mixture to a boil.
• Blend in peanut butter.
• Blend in rice crispies.
• Spread into 13" by 9" buttered pan.
• Melt chocolate chips and butterscotch chips over a double boiler or in microwave.
• Spread melted mixture over ingredients in pan.
• Let cool until chocolate has hardened.

WHITE CHOCOLATE SCOTCHEROOS

Steps:

• Measure out rice crispy cereal and set aside in large bowl.
• In saucepan combine sugar and corn syrup. Bring just to simmer, then add the peanut butter and stir. Do not let mixture boil.
• Pour peanut butter mixture over cereal and stir quickly making sure that all cereal is evenly coated.
• Spread mixture into a 9x12 greased pan and flatten out evenly using greased spatula or hands.
• Combine almond bark and butterscotch chips in saucepan and melt over a double boiler stirring constantly. When melted pour over peanut butter mixture and spread evenly across top.
• Let set before cutting into squares.

CHOCOLATE SCOTCHEROOS

Steps:

• Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
• Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

CHOCOLATE SCOTCHEROOS

Steps:

• 1. Measure corn syrup and sugar into large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
• 2. Remove from heat. Stir in peanut butter; mix well.
• 3. Add rice crispies cereal. Stir until well coated. Press mixture into 13X9X2 inch pan coated with cooking spray. Set aside.
• 4. Melt chocolate and butterscotch morsels together in small saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into bars when cool. I have also melted down 2 cups of chocolate chips and then sprinkled the butterscotch chips on top.

CHOCOLATE SCOTCHEROOS

Steps:

• Cook sugar and corn syrup in saucepan over medium heat until mixture boils. Remove from heat. Stir in peanut butter and Rice Krispies. Press into greased 13x9" pan. Let harden. Melt chips over hot (not boiling) water. Stir to blend. Spread over cereal mixture. Chill 5 minutes. When top hardens, cut into bars. Do not refrigerate (bars will be too hard to cut).

CHOCOLATE SCOTCHEROOS

Steps:

• 1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. AddKellogg's® Rice Krispies® cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
• 2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool. Serving size based on 2 bars.

CHOCOLATE SCOTCHEROOS

Steps:

• 1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.