Scotcheroo Bars Or Special K Bars Recipes

KELLOGG'S® CHOCOLATE SCOTCHEROOS

Steps:

• Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Kellogg's® Rice Krispies® cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
• Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

SCOTCHAROOS

Steps:

• Line a jelly roll cookie sheet with non stick foil. (Cookie sheet with 4 edges). Set aside.
• In a large pot, mix together corn syrup & sugar.
• Cook over medium heat, stirring until sugar melts & mixture comes to a boil. Mixture should be clear. Remove from heat.
• Add Peanut Butter and mix until Peanut Butter melts and is well blended into sugar mixture.
• Add 8 cups of cereal to sugar mixture and mix well with a long spatula.
• Transfer mixture into pan and press it down carefully with spatula or buttered hands, making sure not to burn yourself.
• In a microwave safe bowl add chocolate chips and butterscotch chips. Cook in 30 second intervals until mixture is creamy and smooth, stirring between each cook time.
• Spread chocolate over top of bars and let bars cool and chocolate harden.
• Once bars are set, lift foil and bars out of pan and place on a cutting board.
• Cut into squares & devour!
• Store extras (if you have any) in an air tight container for up to 5 days.

CHOCOLATE SCOTCHEROO BARS

Steps:

• Butter a 9x13 inch baking pan.
• In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
• In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

SPECIAL K BARS

Steps:

• Grease a large bowl with butter and place the Special K in the bowl.
• Grease a 9x13 or 8x11 baking dish. The 9x13 will make thinner bars, the 8x11 bars will be thicker (as pictured).
• Place sugar and corn syrup in a saucepan over medium heat. Heat the mixture stirring occasionally, until the edges start to bubble. Remove the saucepan from the heat and immediately stir in the peanut butter.
• Working quickly (before the mixture cools), pour the peanut butter mixture over the Special K and stir until combined. Scoop into the prepared baking dish and press into an even layer. Proceed with the frosting.
• Place chocolate chips and butterscotch chips in the bowl of a double boiler. Cook, stirring frequently, until melted and smooth. Note: make sure the boiling water is not touching the bottom of your bowl, only the steam.
• Immediately pour the frosting over the bars and smooth into an even layer. Sprinkle with flaky sea salt. Allow several hours for the frosting to firm up, then cut and serve.

SPECIAL K BARS

Steps:

• Prepare a 9x13-inch baking dish by lining it with parchment paper. Measure the cereal in a large bowl and set aside.
• In a large saucepan, combine the sugar and corn syrup. Cook over medium heat until boiling.
• Stir in the peanut butter until smooth.
• Remove from heat. Pour the mixture over the bowl of cereal and fold in the cereal to coat.
• Pat the cereal mixture into the lined baking dish using an oiled spatula.
• Meanwhile, in a microwave-safe bowl, add the milk chocolate and butterscotch chips. Heat the chips in 20-second intervals until they have melted and the mixture is smooth with no lumps.
• Pour the melted chocolate and butterscotch chips over the bars, smoothing with a knife.
• Let the bars sit for about 10 minutes before cutting and serving.

SCOTCHEROOS BARS

Steps:

• In saucepan, bring brown sugar, syrup, and vanilla to a boil.
• Remove from heat.
• Stir in peanut butter.
• In large bowl mix cereal and sugar mixture together.
• Press into a greased 9 X 13 pan.
• In a double boiler melt chocolate and butterscotch chips together.
• Spread evenly over cereal.
• Refrigerate for 20 minutes until firm.
• Cut into bars.

NO BAKE SCOTCHEROOS RECIPE

Steps:

• Place Rice Krispies cereal into a large mixing bowl; set aside.
• Combine sugar and corn syrup in a saucepan over medium heat. Stir frequently until sugar dissolves and mixture begins to boil.
• Remove from heat as soon as it starts to boil and mix in peanut butter until well combined.
• Pour peanut butter mixture over cereal and gently stir until well coated.
• Press cereal mixture into a 9 x 13 inch pan sprayed with cooking spray or lined with parchment or waxed paper; set aside.
• Combine chocolate and butterscotch chips together in a microwave-safe bowl.
• Microwave for 2 minutes then stir until smooth.
• Spread in an even layer over cereal mixture.
• Let cool until firm.
• Cut into bars and serve.

SCOTCHEROOS BARS

Steps:

• First, Grease a 9x13 pan. Set aside.
• Pour Rice Krispies into a large bowl.
• Bring peanut butter, sugar, & corn syrup to a boil in a medium pot. Be sure to stir constantly.
• Pour hot mixture over rice krispies & mix well.
• Pour into greased 9x13 pan and gently press down with a spatula.
• Melt chocolate chips & butterscotch chips together in a small pot, stirring constantly on low heat.
• Pour melted chips over the pressed Rice Krispies and let set before cutting and serving.