Crispy Scotchies Recipes

BUTTERSCOTCH RICE KRISPIES® BARS

Steps:

• Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
• Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
• Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
• Refrigerate bars again until the chocolate is firmed, about 10 minutes.

RICE KRISPIES SCOTCHEROOS - CHOCOLATE SCOTCHEROO BARS

Steps:

• In a microwave-safe bowl, cook corn syrup, sugar and peanut butter for 5 minutes, stirring twice, around the 2 minute and 4 minute marks.
• Stir in Rice Krispies; spread into a 9 x 13 inch pan that has been sprayed with nonstick cooking spray, and press down with your hands to distribute into an even layer.
• In a second microwave-safe bowl, melt chocolate and butterscotch chips. Be sure to stir every 30 seconds to prevent the chips from burning. Once the chips begin to melt, stir until smooth.
• Pour over Rice Krispies layer and spread into an even layer. Let sit until the chocolate hardens. Cut into bite-sized pieces.

SCOTCHAROOS

Steps:

• Generously butter a 9x13 inch baking pan. Set aside.
• In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
• Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
• In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

OATMEAL SCOTCHIES

Steps:

• Preheat oven to 350°. Line your baking sheets with parchment paper or silpat liners.
• Mix flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until creamy. Add the eggs and vanilla and beat well. Add the dry ingredients and mix until combined. Stir in the oats and butterscotch chips.
• Drop by tablespoonfuls onto your prepared baking sheets. I like to use a 2 tablespoon sized ice cream scoop for this so the cookies will all be the same size.
• Bake 10-12 minutes. Cool five minutes and then remove from pan to cool completely.

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.

KRISPIES SCOTCHIES

Steps:

• Place cereal in large bowl.
• Mix sugar and corn syrup in saucepan; bring to a boil.
• Cook, stirring frequently, until sugar is melted; remove from heat.
• Add peanut butter; blend thoroughly.
• Pour over cereal; mix well.
• Pour into greased 9x13-inch baking pan and spread evenly.
• Melt chips in saucepan; mix well.
• Spread on top.
• Chill and then cut into squares.