Best Scotcheroos My Mother In Laws Recipes

KRISPIE SCOTCHEROOS

Steps:

• Measure out 6 cups of Rice Krispies into large bowl.
• Measure out 1 1/2 cups of peanut butter, add to bowl with cereal.
• Heat 1 cup Karo syrup and 1 cup sugar to a boil in a 2-quart sauce pan, stirring constantly. Remove and pour on peanut butter (this will melt PB and make stirring easier).
• Stir until cereal is covered, spread mixture into 9x13 pan, set aside.
• Melt chocolate and butterscotch chips in microwave (1 minute, stir, repeat) or over medium heat on stove (stir constantly). Spread on top of cereal mixture.
• Refrigerate for 1 hour. Bars will cut best when they've warmed to room tempreature.

SCOTCHEROOS

Steps:

• In large bowl mix sugar, peanut butter and corn syrup.
• Microwave on high for 3 minutes. Check every 30 sec. after 2 minutes. Mixture is done when it starts to boil.
• Stir in rice krispies until well coated.
• Spray 9x13 pan with non-stick spray.
• Spread evenly in pan.
• Melt chocolate and butterscotch chips in microwave on high for 1-2 minutes (watch carefully and stir every 30 seconds - do not overcook!).
• Spread chocolate sauce over rice krispies.
• Allow to cool (may even put in fridge or freezer for a few minutes) and cover.

SCOTCHEROOS

Steps:

• Butter a 9x13 pan or dish and set aside.
• In a large pot, mix together sugar, corn syrup, and peanut butter. Cook over medium heat until peanut butter is melted and just until bubbling. Remove from heat and stir in cereal.
• Transfer mixture into greased pan and press down using the back of a spoon. Let cool about 1 hour.
• Microwave chocolate and butterscotch chips 1 minute or until melted. Stir until smooth and spread over mixture in pan.

NO BAKE SCOTCHEROOS RECIPE

Steps:

• Place Rice Krispies cereal into a large mixing bowl; set aside.
• Combine sugar and corn syrup in a saucepan over medium heat. Stir frequently until sugar dissolves and mixture begins to boil.
• Remove from heat as soon as it starts to boil and mix in peanut butter until well combined.
• Pour peanut butter mixture over cereal and gently stir until well coated.
• Press cereal mixture into a 9 x 13 inch pan sprayed with cooking spray or lined with parchment or waxed paper; set aside.
• Combine chocolate and butterscotch chips together in a microwave-safe bowl.
• Microwave for 2 minutes then stir until smooth.
• Spread in an even layer over cereal mixture.
• Let cool until firm.
• Cut into bars and serve.

SCOTCHEROOS

Steps:

• Combine sugar and syrup in heavy saucepan.
• Cook, stirring, to boiling.
• Remove from heat.
• Stir in peanut butter.
• Pour syrup mixture over Rice Krispies in large mixing bowl.
• Caution, syrup mixture will be hot!
• Mix thoroughly with wooden spoon.
• Press into greased 13x9x2 pan.
• Melt chocolate and butterscotch chips together over low heat or in double boiler.
• Stir well.
• Pour melted chips over Krispies.
• Spread evenly.
• Allow to cool.
• Cut into 1" squares.

SCOTCHAROOS

Steps:

• Line a jelly roll cookie sheet with non stick foil. (Cookie sheet with 4 edges). Set aside.
• In a large pot, mix together corn syrup & sugar.
• Cook over medium heat, stirring until sugar melts & mixture comes to a boil. Mixture should be clear. Remove from heat.
• Add Peanut Butter and mix until Peanut Butter melts and is well blended into sugar mixture.
• Add 8 cups of cereal to sugar mixture and mix well with a long spatula.
• Transfer mixture into pan and press it down carefully with spatula or buttered hands, making sure not to burn yourself.
• In a microwave safe bowl add chocolate chips and butterscotch chips. Cook in 30 second intervals until mixture is creamy and smooth, stirring between each cook time.
• Spread chocolate over top of bars and let bars cool and chocolate harden.
• Once bars are set, lift foil and bars out of pan and place on a cutting board.
• Cut into squares & devour!
• Store extras (if you have any) in an air tight container for up to 5 days.

RICE KRISPIES SCOTCHEROOS

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.

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.