Scotcheroos Made Easy in the Microwave

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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.

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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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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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Instructions. Spray a 7" x 11" or 8" x 8" pan with nonstick cooking spray. Set the pan aside. Put the syrup and sugar in a large microwave safe bowl and stir. Microwave on high until the mixture boils. As soon as it starts to boil, remove it. If you boil it too long, the scotcheroos will get hard when they set.

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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.

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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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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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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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How to Make Scotcheroos. PREP. Grease a 9×13 pan with cooking spray (or line it with parchment paper). Set aside. Pour the crispy rice cereal into a large bowl and set aside. BOIL. Bring peanut butter, sugar and corn syrup to a boil in a medium pot over medium heat. Be sure to stir constantly.

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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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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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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.

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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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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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

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.