Scotcheroos Made Easy in the Microwave
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.
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Microwaving Scotcheroos, a no bake dessert, keeps them soft, chewy, and crispy. Gimme these chocolate, butterscotch, peanut butter, and crispy cereal bars!. Everything fits perfectly. When removing glass from the microwave, be careful and use oven mitts! I also love using a heat resistant Rubber Spatula or a thick large spoon to mix the.
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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.
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Step 1: Melt Ingredients. In a medium-sized microwave bowl, add the chocolate chips, ¼ cup of the butterscotch chips, peanut butter, and butter. Microwave on 50% power (important!) for 1 minute, then stir. Place back in microwave for 1 more minute on 50% power, then stir again until creamy (it's okay if a few chunks are left unmelted).
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Pour mixture into the bowl with cereal. Using a heat-proof spatula/spoon, stir to combine. Grease your hands with butter or non-stick cooking spray. Using your greased hands, press the scotcharoos mixture into the prepared baking dish. To a microwaveable bowl, add the chocolate and butterscotch chips.
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Grease a 9×13 inch pan. 2. In a large microwavable bowl, microwave corn syrup and sugar together for 1 1/2 minutes. Stir until the bowl cools. If necessary microwave for 15 more seconds. Do not boil the mixture. You are just trying to dissolve the sugar into the corn syrup. Stir in peanut butter until blended.
Scotcheroos Made Easy in the Microwave
Step 3: Microwave on high for 1 minute 30 seconds to 1 minute 45 seconds depending on the strength of your microwave. Be careful not to let the mixture boil. Step 4: Mix the sugar and corn syrup with a whisk until the bowl is no longer hot and the sugar looks dissolved. Step 5: Add in the peanut butter.
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Butter a 9x13-inch pan or line it with a parchment paper sling. Set aside. In a large sauce pan, combine the sugar, corn syrup, and peanut butter. Heat over medium-low heat, stirring just until the sugar dissolves and the peanut butter melts. Don't let the mixture come to a boil.
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In a medium saucepan, over medium-low heat and stirring constantly, melt chocolate chips (1 cup) and butterscotch chips (1 cup) together until smooth. Spread over the top of the bars and let the bars cool. Cut into squares. Let the mixture come to room temperature and set.
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In a microwave-safe bowl, mix the butterscotch chips and semi-sweet chocolate chips together. Heat for 90 seconds, stirring every 30 seconds. * You may need longer than 90 seconds to melt the chips smoothly. Pour the melted chocolate mixture over the rice krispies and spread into an even layer.
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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.
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Spread evenly in prepared pan. In a medium wide bowl, add chocolate and butterscotch chips. Microwave for 1 1/2 minutes at 50% power. Stir until bowl is longer warm. Continue microwaving at 30-second 50% power intervals until melted and smooth, stirring between each interval until bowl is no longer warm. Spread over top of cereal and peanut.
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In a microwave-safe bowl, cook sugar, corn syrup and peanut butter for 5 minutes, stopping the microwave to stir twice. Stir in Rice Krispies. Pour into a prepared 9 x 13 inch pan. In a second microwave-safe bowl, melt together chocolate and butterscotch chips in the microwave at 30 second intervals. Pour over peanut butter scotcheroos; let sit.
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Melt in the microwave oven in 30-second intervals, giving it a good stir each time, until fully melted. Using an offset spatula, evenly spread the melted chocolate over the bars. Cover with plastic wrap and refrigerate for 40-45 minutes, or until the chocolate layer sets and hardens.
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In a medium wide bowl add chocolate and butterscotch chips. Microwave for 1 1/2 minutes at 50% power. Stir until the bowl is longer warm. Continue microwaving at 30 second 50% power intervals until melted and smooth; stirring between each interval until bowl is no longer warm. Spread over top of the cereal/peanut butter mixture.
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Pour into a 9 x 13 pan and use a spatula to press down. In a microwave-safe bowl, add the chocolate chips, butterscotch chips, and a touch of oil for shine and cook on 50% power for 30 seconds at a time, stirring after each cooking increment. I prefer to cook at 50% power because it keeps the chocolate from burning.
