Scotcheroos Made Easy In The Microwave Recipes
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
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
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