Scotch A Roos Recipes
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.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 33.8 g, Fat 10.6 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.5 g, Sodium 139.7 mg, Sugar 16.3 g
SCOTCH-A-ROOS
This is an old recipe that I believe originally came from a Nestle's Butterscotch Morsel's package. its a great old standby that all kids seem to love. We used to make these for Christmas every year.
Provided by Caroline ShupertRecipes
Categories Other Snacks
Time 30m
Number Of Ingredients 7
Steps:
- 1. 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. Watch closely at this point. Bring mixture just barely to a boil. (Bubbles should just be beginning to rise. If you boil too much bars with be hard.) 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.
- 2. 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. OPTIONAL: If using chopped peanuts, sprinkle them on the bars as soon as you frost them, before chocolate/butterscotch hardens.
SCOTCHEROOS
This is my mom's recipe. What's different about how I make it is the method not the ingredients. Using the microwave is key to not overcooking! I get requests to make these all the time and am consistently told that these are the best scotcharoos people have ever had. Enjoy!
Provided by run for your life
Categories Bar Cookie
Time 10m
Yield 20 pieces, 20 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 284.2, Fat 11.6, SaturatedFat 4.9, Sodium 129.4, Carbohydrate 44.4, Fiber 1.3, Sugar 26.9, Protein 4.4
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EASY SCOTCHAROOS RECIPE - I WASH YOU DRY
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5/5 (10)Total Time 1 hr 15 minsCategory DessertCalories 318 per serving
- Combine sugar and corn syrup in a pot over medium-high heat. Stir and bring mixture to a small boil for just 1 minute. Remove from heat and stir in peanut butter until smooth.
- Pour peanut butter mixture over puffed rice cereal in a large bowl and stir to coat. Transfer coated cereal to the prepared baking dish and gently press to an even layer.
- Meanwhile combine milk chocolate chips and butterscotch chips in a microwaveable safe dish and heat in 30 second increments, stirring in between, until mixture is smooth. Pour over cereal and spread evenly.
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4.8/5 (29)Calories 292 per servingCategory Dessert
- In a large saucepan over medium heat, combine the sugar and corn syrup. Bring to a boil, and once boiling immediately remove from heat. Stir in peanut butter until smooth.
- Add the chocolate chips and butterscotch chips to a microwave safe bowl. Microwave on low power for about 2 minutes, stirring every 30 seconds, just until the chips are melted and smooth.
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From today.com
3.6/5 (73)Total Time 20 minsCategory Desserts
- 1. Line a 9- by 13-inch baking pan with aluminum foil with a couple of inches of overhang on 2 opposite sides and spray with nonstick cooking spray.
- 2. In a 4- to 5-quart heavy-bottomed pot, combine the peanut butter, corn syrup, brown sugar, butter, vanilla and salt. Place the pot over medium-high heat and stir often until the sugar has dissolved and the mixture is smooth and just threatening to bubble. Remove the pan from the heat and stir in the cereal, blending thoroughly.
- 3. Scrape the mixture into the prepared pan and use a spatula to spread it gently into place, being careful not to compact the mixture.
- 4. In a microwave-safe bowl, combine the bittersweet chocolate and butterscotch chips. Microwave with 30-seconds bursts on high, stirring well after each interval, until smooth. Pour over the crispy mixture and spread evenly.
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