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.
How To make Choco Scotch Clusters's Videos
I can’t believe it actually taste like a Snickers Candy Bar|MyHealthyDish
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
Glo's Eatery - Nut Clusters & Coconut Balls
NUT CLUSTERS
INGREDIENTS
1 cup shelled nuts
1 cup dark chocolate chips
DIRECTIONS
Select from the following: shelled salted pistachios, chopped (1/4”) walnuts, unsalted peanuts.
Place chocolate chips in a microwave safe bowl. Begin with 30 seconds.
Stir. Continue a second time for 30 seconds. Stir again. Microwave a 3rd time. Stir. Add 1 cup of selected nuts making sure all ingredients are fully
coated. Using a teaspoon, place mix one teaspoon at a time on a parchment lined tray. I use a 9” X 13” tray as it fits into the refrigerator
easily. Two trays are sufficient. Chill clusters for 20-30 minutes. Store in a container and refrigerate.
NOTES
Nuts maintain their stability when they’re frozen. Once you’ve measured
out a cup of nuts when making the clusters, make sure the nuts are completely defrosted so they can immerse with the melted dark chocolate. Frozen nuts will adversely affect the texture of the melted chocolate, and it will clump up.
COCONUT ALMOND BALLS
INGREDIENTS
½ cup butter
3 cups shredded coconut
16 oz. confectioner’s sugar
whole almonds
3 oz. cream cheese
12 oz. chocolate chips or colored candy melts
DIRECTIONS
Cream softened butter and confectioner’s sugar until light and fluffy
Add softened cream cheese and coconut. Mix well. Shape into small 1” balls, and press an almond in the middle of the ball. Melt chocolate chips in a double boiler. Dip half of the ball into the chocolate and place on a tray lined with waxed paper.
NOTES
This is a no bake item. Make sure all ingredients are room temperature before blending. Press almond vertically into ball in palm of hand, and mold the coconut mix around it. Occasionally the point of an almond protrudes. Just dip it in chocolate, and it’s submerged. If choosing other colors, purchase candy melts and follow microwave instructions on the package.
If your hands become sticky, wash them off intermittently.
Wet them under the faucet or in a dish filled with water.
Just tap the palm of your hand lightly into the water.
You’ll notice the difference in the texture of the ball.
The coconut ball will automatically stand upright on a tray as it is soft to touch.
Press down lightly. Eventually with time it will harden. They can be refrigerated or frozen.
16 oz. confectioner’s sugar = 3 cups of confectioner’s sugar.
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:
Chocolate Butterscotch ALMOND Clusters!
RECIPE:
12 oz milk chocolate chips
6 oz butterscotch chips
1 cup roughly chopped almonds
1/2 cup whole almonds
(extra for the top if you choose to do what I did)
In a double boiler, slowly melt your chocolate and butterscotch chips. Don't burn them! When the mixture is smooth and melty, add in almonds and stir to combine. Using a spoon or small scoop, place clusters on foil or parchment lined cookie sheet. Be prepared for the oohhhs and aaaahhhss!
Let chill for 1 hour or until hardened!
Thanks for stopping by! To find more recipes, (over 600) visit my food blog at foodthoughtsofachefwannabe.com! On the right hand side you can hit FOLLOW. Most all of my recipes include the story or memory behind them! ENJOY!
I love to hear from you via letters! Write me and I just might, write you back!
Christine Simmerman
PO Box 574
Boystown, NE 68101
Business Email:
foodthoughtsofachefwannabe@hotmail.com
Blessings to you ALL!
How to make Homemade nuts filled chocolate | cashew and butter scotch | sugi's kitchen
• 150gm dark chocolate
• 250gm milk chocolate
• cashew nuts
• butter scotch nuts