Friday, May 14, 2010

Scotcheroos

I wanted to make rice krispies treats, but didn't want to just make them original.  Chocolate rice krispies? no. Rice krispies with chocolate chips? nahh. Butterscotch rice krispies? hmm maybe.


What about Scotcheroos?












Okay!


Wow... a little cheesy there. haha.


No Oven Required.  Which is perfect, considering it's 82F outside and humid as anything.  Heat from the oven would probably make it unbearable. Ahh.  


But good news!  All you need is a large saucepan and a stove to make these chocolate-butterscotch peanut buttery rice krispies treats!


They weren't as difficult to make as normal rice krispies treats either... because instead of marshmallows, you use light corn syrup.  So fortunately, the marshmallow stickiness didn't stick to the spatula or the saucepan!


Overall, this recipe is fairly simple and took probably about 20 minutes to make in total.  That's it.  Super easy.


Here's the recipe!


Scotcheroos
















Ingredients
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups rice krispies
1 cup semi-sweet chocolate chips
1 cup butterscotch chips


Directions
Melt corn syrup and sugar in large saucepan over the stove; stir frequently until sugar dissolves and mixture begins to boil.
Remove from heat and stir in peanut butter.
Add rice krispies cereal; stir until well coated.
Press mixture into a 13 x 9 x 2-inch pan lined with parchment paper or coated with cooking spray; set aside.
Melt chocolate and butterscotch chips in a double-broiler over low heat, stirring constantly.
Spread evenly over mixture and let stand until firm. 
Cut into 2 x 1-inch bars when cool.


























































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