Best 20 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.

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:

• 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.

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.

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.

SCOTCHEROOS BARS

Steps:

• In saucepan, bring brown sugar, syrup, and vanilla to a boil.
• Remove from heat.
• Stir in peanut butter.
• In large bowl mix cereal and sugar mixture together.
• Press into a greased 9 X 13 pan.
• In a double boiler melt chocolate and butterscotch chips together.
• Spread evenly over cereal.
• Refrigerate for 20 minutes until firm.
• Cut into bars.

SCOTCHEROOS - MY MOTHER-IN-LAW'S RECIPE!

Steps:

• In a heavy sauce pan cook sugar, syrup and butter over a medium heat until sugar is dissolved.
• Remove from heat and add peanut butter. In a large bowl mix into the rice krispies until krispies are coated and press firmly into a buttered 9 x 12 inch pan.
• In a double boiler melt butterscotch and chocolate chips until soft and creamy. Then pour and spread over the uncut bars in the pan.
• When they are cool cut into the size bars you like to serve.
• I warn you -- these will make you yearn for more until every last one is gone! :). And consider yourselves lucky cuz it took me nine years to get her recipe! No other Scotcheroos are as good as hers!
• Hugs, Jelly.

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.

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.

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.

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.

PEGGY SUE'S SCOTCHEROOS BARS

Steps:

• Bring the sugar and syrup to a boil and remove from heat. Add peanut butter and vanilla; stir until blended and smooth.
• Pour peanut butter mixture over Rice Krispies and mix well. The cereal will incorporate, it may take some patience! Press into a buttered 9x13 pan. I usually put a little butter on my hands and pat evenly into pan.
• Melt chips on 50 % power in your microwave in 1 minute intervals. Keep stirring to make sure the chips melt evenly and to avoid baking the chips. Once the chips are melted to a satiny texture spread over top of Rice Krispie mixture. Let cool. Cover and keep in refrigerator if weather is warm.
• These are sweet, when cutting keep the squares small!

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.

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.

SCOTCHEROOS

Steps:

• Boil for 3 minutes the sugar and corn syrup.
• Add peanut butter, vanilla, and Rice Krispies.
• Spread into a sprayed 9x13 cake pan.
• Melt the chocolate chips and butterscotch chips together and blend well.
• Spread on top of the Rice Krispies mixture.
• Cool completely before cutting.

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.

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.

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.

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.