1 cup corn syrup 1 cup peanut butter 1 package (6 oz.) chocolate chips 1 cup sugar 6 cups Rice Krispies 1 package (6 oz.) butterscotch chips In large saucepan, cook corn syrup and sugar over medium heat, stirring frequen tly, until mixture begins to boil. Remove from heat. Stir in peanut butter. Mix in cereal. Press in buttered 9x13 pan. Melt over hot (not boiling) water chocolate chips and butterscotch chips, stirring constantly until smooth. Spread over cereal mixture. Chill until firm, about 15 minutes. busted by sooz
How To make Chocolate Butterscotch Scotcheroos's Videos
Scotcharoos
Scotcharoos! Remember these. This recipe is just like the ones Mom used to make. Only maybe more chocolate topping! **RECIPE HERE**--
Scotcheroos: An easy-to-make, no-bake bar recipe featuring rice krispies, peanut butter, chocolate, and butterscotch. Such a fun treat!
Milk Chocolate Scotcheroos {without corn syrup}
Milk Chocolate Scotcheroos use honey instead of corn syrup to make your favorite childhood snack a little “healthier”, while milk chocolate swirls with butterscotch for the perfect topping of the peanut butter bars.
Find the full recipe here:
How to Make Best Ever Scotcheroos
If you live in the Midwest, chances are you’ve had a “scotcheroo” a time or two….and if you haven’t, ohhhhh let me tell you – you’re in for a real treat!! Rich chocolate and butterscotch covers the creamy, crispy, peanut-buttery base layer making for the perfect quick and easy no bake dessert! These are truly the best ever scotcheroos!!
Link to RECIPE:
Rice Crispy Treats with Chocolate and Butterscotch: Scotcharoos
Scotcharoos are perfectly chewy, butterscotch and peanut butter flavored cereal bars. My version has a chocolate butterscotch coating with a pretty (and easy!) decorative swirl.
Recipe:
Ingredients 1 cup light corn syrup (235ml) 1 cup sugar (200g) ¼ cup butter (cut into 4 pieces) (57g) 1 ½ cup creamy peanut butter (375g) ½ teaspoon vanilla extract ¼ teaspoon salt 6 cups crisped rice cereal 1 cup semisweet chocolate chips (170g) 1 ¼ cup butterscotch chocolate chips (divided) (212.5g) 1 ½ tsp coconut oil
Instructions 00:00 Introduction 00:20 Line a 13x9 pan with foil and generously grease with butter. Set aside. 00:38 In a large pot, combine corn syrup, sugar, and butter over medium-low heat, stirring occasionally until butter is melted and ingredients are well-combined. 01:33 Increase heat to medium-high and stir frequently. Once mixture just begins to boil (as soon as it starts bubbling) remove from heat and stir in peanut butter, vanilla extract, and salt. 02:01 Stir well until mixture is smooth. 02:08 Stir in cereal -- make sure ingredients are well-combined. 02:25 Spread ingredients evenly into prepared pan, Press down to pack into pan (I like to place a sheet of wax paper over the mixture and use my hands to press the scotcharoos down and make them even -- be careful as it may be hot), then discard wax paper. 02:42 Set aside and prepare your chocolate topping. 02:47 In a medium-sized microwave safe bowl, combine semisweet chocolate chips and 1 cup (170g) butterscotch chips with 1 tsp coconut oil. 03:17 Microwave for 30 seconds, stir well, and return to microwave at 15-second increments, stirring well in between until mixture is completely melted. Set aside. 03:43 Immediately melt remaining ¼ cup (42g) butterscotch chips with ½ tsp coconut oil (15 second increments, stirring between). 04:01 Spread chocolate butter-scotch mixture evenly over prepared scotcharoos. Drizzle melted butterscotch chips over the chocolate and then drag a toothpick through the chocolate for swirls. 04:42 Allow chocolate to set (about an hour at room temperature) before cutting and serving.