Scotcheroos Scotcheroos recipe, Homemade desserts, Easy desserts
On the stove top in a small pot, over medium-low heat melt the chocolate chips and butterscotch chips together, stirring constantly. Spread the melted chocolate/butterscotch over the cereal bars. Let the topping set up at least an hour before cutting. Cut the bars into squares for serving.
Melissa's Cuisine Cookie Dough Scotcheroos
Pour the mixture over the puffed rice cereal, and stir together until well-combined. Transfer the mixture to the prepared pan, pressing it into an even layer. Melt the chocolate and butterscotch chips together, stirring until smooth.*. Pour the chocolate mixture over the cereal mixture, then smooth it into an even layer.
Peanut Butter Scotcheroos
In a separate bowl, whisk together the flour, baking soda, and salt. Stir the dry ingredients into the wet ingredients. Gently stir in the butterscotch chips and coconut. Drop dough by rounded tablespoons onto ungreased baking sheets. Bake until set and lightly browned, about 10 to 12 minutes.
CocoScotcheroo Cookies Photos
Step. 2 To a large bowl, add the cereal. Pour the peanut butter mixture over the cereal and stir the mixture until well coated. Step. 3 Spray a 13-by-9-inch baking pan with cooking spray until well coated. Evenly press the cereal mixture into the prepared pan. Step.
Easy Chocolate Scotcheroos Recipe Dinner, then Dessert
Gently fold in the Rice Krispies cereal. Transfer the mixture to the prepared pan and gently press it down with your hands into an even layer. Set aside. Combine the semi-sweet chocolate chips and butterscotch chips in a medium heat-safe bowl. Microwave for 30 seconds, then stir.
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Step 3. Microwave butterscotch morsels and semi-sweet chocolate morsels in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Spread over cereal mixture.
No Bake Peanut Butter Cookies (Easy Scotcheroo Cookies)
Instructions. Grease a 9x13 pan with butter and set aside. In the bottom of a large pot, heat sugar and Karo syrup over medium heat. Stir occasionally. Cook just until sugar dissolves or until it starts to barely bubble. Remove from heat, stir in the peanut butter until it melts and the mixture is smooth.
Scotcheroos Cooking Up Cottage
Make the chocolate topping: in a medium bowl add the butterscotch chips and chocolate chips. Heat in the microwave at half power in 20 second increments. Stir after each interval. Continue until fully melted. Pour the melted chocolate + butterscotch mixture over the scotcharoos.
CocoScotcheroo Cookies recipe
Top with a sprinkle of sea salt, if desired. Cover and refrigerate for 2 hours or up to 2 days. Lift the scotcheroos as a whole out of the pan using the parchment paper. Cut into squares. Cover and store leftover squares at room temperature for up to 3 days or in the refrigerator for up to 1 week.
The Sunny Path Scotcheroo Cookies
Instructions. Grease an 8×8" pan, set aside. Measure out 3 cups of rice crispy cereal, set aside. In a 4-5 quart saucepan, melt the peanut butter sugar, honey and salt and heat over medium heat until it just begins to boil (bubbles form near the sides of the pan) and the sugar is dissolved, whisking often.
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Take the pan off the heat, stir in the nut butter, then the cereal. Mix until the cereal is evenly coated. Press mixture into a 9- by 13-inch pan. Over low heat, slowly melt the morsels, stirring constantly. Pour the topping over the cereal bars in the pan. Allow topping to solidify before slicing and sharing.
The Sunny Path Scotcheroo Cookies
Step 3. Once the bubbles have reached about an inch from the edge of the pot (or 170 degrees on an instant-read thermometer), cook for 90 seconds more until it reaches about 235 degrees. Remove from the heat. Step 4. Immediately stir in the peanut butter, vanilla and ½ teaspoon salt until combined.
The Sunny Path Scotcheroo Cookies
In the microwave, heat the butterscotch chips and dark chocolate chips together in 30-second increments, stopping after each to stir, until smooth. Drizzle the butterscotch-chocolate mixture over the formed no bake cookies. Transfer the baking sheet with the cookies on it to the refrigerator or the freezer.
The Sunny Path Scotcheroo Cookies
Instructions. Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out, and gently spray with nonstick cooking spray. Set aside. In a large pot, combine the peanut butter, corn syrup, brown sugar, and butter.
No Bake Peanut Butter Cookies (Easy Scotcheroo Cookies)
Preheat oven to 350 degrees. In a large bowl, cream together butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs and vanilla extract. Mix in dry ingredients. Add the Rice Krispies cereal and mix by hand. Line baking sheets with parchment paper.
FileChocolate Chip Cookies kimberlykv.jpg Wikimedia Commons
1. Place cereal in a large mixing bowl. Set aside. 2. In a large saucepan over medium heat, combine the sugar and corn syrup. Bring to a boil. Once boiling, remove from heat immediately and stir in peanut butter until smooth. 3. Pour mixture over the rice cereal and stir until evenly coated.