How To make Choco Scotch Clusters
6 oz Chocolate Chips; Semisweet
6 oz Butterscotch Morsels
1/4 c Peanut Butter
3 c Cereal; Rice Krispies
Melt chocolate, butterscotch, and peanut butter in top of a double boiler, stirring constantly, until well blended. Remove from heat, add Rice Krispies and stir until cereal is thouroughly coated. Drop by tablespoon on wax paper. Cool until firm. VARIATION: For a lighter snack, increase the Rice Krispies to 4 cups.
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Scotcheroos (Tastes Just Like Crunchy Nut Clusters!) || The Keto Kitchen
Low Carb & High Fat / Keto Scotcheroos aka Crunchy Nut Clusters
Scotcheroos are an American dessert. They don't need any oven time; just your stove and the fridge! They originated from a recipe that was placed on the back of Rice Krispies boxes back in the 1960s. The main ingredient in this recipe is... you guessed it! Rice Krispies. Considering the carbohydrate levels of that little puffed rice cereal, we will be using pork rinds and coconut to emulate the texture of the cereal. If you are British and have no idea what a scotcheroo is (like I didn't!) I realised on day 3 of stuffing my face with these scotcheroos that they taste just like the Crunchy Nut Cluster cereal!
| The Recipe |
INGREDIENTS
- 1/2 cup (112g) Butter
- 3/4 cup (135g) Peanut Butter (I use Asda's Own Crunchy)
- 2/3 cup (about 16g) Sweetener, powdered or granulated (I use Splenda, UK)
- 1/2 tsp Caramel or Butterscotch Extract/Sugar Free Syrup (I use DaVinci's Sugar Free Syrup)
- 4 cups (about 3oz) Pork Rinds, CRUSHED.
- 3/4 cup (55g) Shredded/Desiccated Coconut
- 6 oz (170g) Dark Chocolate, chopped
- 2 tbsp Coconut Oil
METHOD:
1. Line a baking pan or deep dish with grease proof paper (parchment), leaving an overhang for easy removal.
2. In a large saucepan over medium-low heat, combine the peanut butter, butter, and sweetener. Stir until melted and smooth, then stir in the extract/sugar free syrup.
3. Add the crushed pork rinds and flaked coconut and stir to coat well, then press this mixture firmly into the prepared baking pan. Chill until firm, about 1 hour.
4. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and coconut oil together. Spread over the chilled bars and let set in the fridge, about 20 minutes.
5. Lift the bars out by the parchment paper edges and cut into squares with a large, sharp knife. These are rich so cut into 20 to 25 squares.
MACROS
Please note, all macros are calculated with My Fitness Pal and may vary depending on ingredients used.
Serves 25.
Per Square:
CALORIES: 147kcal
FAT: 13g
PROTEIN: 4g
NET CARBS: 2g
| The Keto Kitchen |
Zazie Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
???????? Making butterscotch and chocolate haystacks ~ holiday candy and desserts ???? ????
In this video, I made chocolate haystacks and butterscotch haystacks. Some people call these a cookie and others call it candy. I just call them yummy. Enjoy the recipes.
Chocolate Brownie Cake with Butterscotch chips (cup measurement recipe)
This brownie cake is easy to make, it's soft and tasty, looks extremely appealing and the family will enjoy having this brownie cake on a special occasion. This soft chocolate brownie uses simple and straight forward ingredients and the taste is sweet, the texture is soft and moist, and with the addition of butterscotch chips, it's very special and even more yummy. Enjoy the recipe!
#chocolatebrowniecake
Chocolate Brownie Cake with Butterscotch chips recipe
3 eggs
2/3 cup sugar
1/2 cup oil
1 tsp vanilla
3/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 tbsp cornstarch
1/4 cup milk
desired amount of butterscotch chips or chocolate chip for toppings
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Butterscotch Cornflake Cookies
These Butterscotch Cornflake Cookies are made with just three ingredients: peanut butter, butterscotch, and frosted flakes. They're no-bake too which makes them the perfect easy dessert!
FULL RECIPE: