Best Peanut Butter Scotcheroos Recipes

NO COOK SCOTCHEROOS - PEANUT BUTTER RICE CRISPY TREATS

Steps:

• Stir sugar, corn syrup & peanut butter in glass bowl.
• Microwave on high approximately 2 min just until bubbly.
• Stir in cereal.
• Press into 9x13 pan.
• Combine chips in a glass bowl and microwave on high for about 2 minutes, stirring every 30 seconds, until melted and well combined.
• Pour over cereal and smooth over the entire surface.
• Let cool and cut into squares.

PEANUT BUTTER SCOTCHEROOS

Steps:

• Line the baking pan with parchment and nonstick spray. Measure krispies into large bowl. Measure sugar and corn syrup into a medium saucepan. Combine the chocolate and butterscotch chips in a heatproof bowl and set aside. Bring the sugar and corn syrup to a boil: Set the pan with sugar and corn syrup over medium heat. Stir to form a sandy paste, then stop stirring. Let the mixture come to a boil — as it warms, the sugar will dissolve and the mixture will become clear. Once the mixture is at a full boil with bubbles covering the whole surface, remove the pan from heat. Stir in the peanut butter: While the syrup is still very hot, stir in the peanut butter to form a thick, glossy sauce. Pour the peanut butter sauce over the puffed rice: Pour a little sauce over the puffed rice, stir it in, then pour a little more. Continue until all the sauce has been added. Continue to gently stir the puffed rice another few seconds until the cereal is evenly coated and no pockets of sauce remain. Transfer the cereal mixture to the baking dish: Butter your hands or spray with a little oil, and press the mixture firmly and evenly into the pan. Melt the chocolate chips and butterscotch chips: Melt the chips in the microwave on high for 30 seconds, then stir. Repeat until just a few tiny lumps remain. Stir until the last lumps are dissolved. (In my microwave, this took three 30-second intervals, or 1 1/2 minutes total.) Pour the chocolate over the cereal bars: Use a spatula to scrape every last bit of melted chocolate onto the bars. Smooth into an even layer with the back of the spatula. Cool until the chocolate becomes firm: Let the bars firm up for a few hours. Once the chocolate has firmed, cover until ready to serve (may require chilling). Once fully cooled (20-60min) cut into squares and serve!

PEANUT BUTTER SCOTCHEROOS RECIPE - (4.3/5)

Steps:

• First, line the baking pan with parchment and coat it evenly with nonstick spray. Then, measure the puffed rice cereal into a large mixing bowl. Measure the sugar and corn syrup into a medium saucepan and have the peanut butter ready close by. Combine the chocolate and butterscotch chips in a heatproof bowl and set aside. Bring the sugar and corn syrup to a boil: Set pan with sugar and corn syrup over medium heat. Stir to form a sandy paste, then stop stirring. Let the mixture come to a boil - as it warms, the sugar will dissolve and the mixture will become clear. Once the mixture is at a full boil with bubbles covering the whole surface, remove the pan from heat. While the syrup is still very hot, stir in the peanut butter to form a thick, glossy sauce. Pour a little sauce over the puffed rice, stir it in, then pour a little more. Continue until all the sauce has been added. Continue to gently stir the puffed rice another few seconds until the cereal is evenly coated and no pockets of sauce remain. Transfer the cereal mixture to the baking dish: Place parchment paper on top of mixture and press down into the pan to create an even surface. Melt the chips in the microwave on high for 30 seconds, then stir. Repeat until just a few tiny lumps remain. Stir until the last lumps are dissolved. (In my microwave, this took three 30-second intervals, or 1 1/2 minutes total.) Pour the chocolate over the cereal bars and allow to set to cool for about 20 minutes. You can make these with natural and organic peanut butters, but use a very creamy variety. If the oil has separated, mix it in very well before making the bars.