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Scotcheroos Recipe Two Cups Flour

FAQ's for Scotcheroos Recipe. Can Chocolate Scotcheroos be frozen? Yes, simply prepare the scotcheroos in a freezer safe pan, cover with twice with aluminum foil and freeze for up to 3 months. Thaw the pan at room temperature for 2 hours before cutting and serving.

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Scoop the mixture into the prepared pan and firmly press it down into one even layer. Set aside. Combine the semi-sweet chocolate chips and butterscotch chips in a large microwave-safe bowl. Microwave in 20-second increments, stirring well after each increment, until completely melted and smooth.

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Scotcheroos are sweet dessert bars made with rice krispies cereal and peanut butter, topped with a rich butterscotch and chocolate topping.. Can they be frozen? Yes, scotcheroo bars can be frozen for 2 to 3 months, tightly wrapped and stored in a freezer safe container. To thaw, place on the counter top for 1 to 2 hours.

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Start by prepping a 9 x 13-inch baking dish by spreading it with butter. If you prefer you can add a piece of wax paper to the bottom of the pan and butter it, as well. Butter a large mixing bowl and place your cereal inside of it. Set it aside. Combine corn syrup and sugar and place in a microwave-safe bowl.

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In a large bowl, add Rice Krispies cereal and pour corn syrup mixture into the cereal as you mix. Pour cereal mixture into the 13"x9" pan and spread evenly. Melt milk chocolate chips and butterscotch chips in a small dish in the microwave. Stir every 30 seconds until melted through. Pour over top of the cereal and spread evenly.

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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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In a microwave-safe bowl, add butterscotch chips, milk chocolate chips, semi-sweet chocolate chips, and oil. Heat at 50% power for 30-second increments, stirring well after each cooking period. Keep heating until completely melted. Once it is melted, pour over the peanut butter bar mixture.

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Make the Topping. In a medium microwave-safe bowl, combine the semi-sweet chocolate chips, 1 cup of the butterscotch chips, and 1 ½ tablespoons peanut butter. Microwave for 1 minute, stirring every 20 seconds until smooth and melted. Set aside.

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Coat a 9×13-inch baking pan with pan spray. In a large pot, add the granulated sugar and corn syrup and cook over medium-high heat and until the sugar has completely dissolved, stirring constantly. 1 cup granulated sugar, 1 cup light corn syrup. Remove from the heat and mix in peanut butter.

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How to Make Scotcheroos. Place corn syrup and sugar into a large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Pour in rice cereal. Stir until well coated.

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Instructions. Spray a 9×13-inch baking pan and a rubber spatula with nonstick cooking spray; set aside. In a Dutch oven set over medium heat, add the corn syrup and sugar. Cook, stirring continuously, just until the mixture comes to a low boil and sugar dissolves. 1 cup light corn syrup, 1 cup granulated sugar.

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Scotcheroos Recipe Instructions: In a medium saucepan, over medium heat, stirring together the corn syrup and sugar. Stir frequently, until sugar dissolves and mixture just begins to simmer. Do not over boil. Remove from heat. Stir in peanut butter, incorporate completely. Add crips rice cereal. Stir until well coated.

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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.

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Press the cereal mixture into a parchment lined 9x13 inch casserole dish. Melt the milk chocolate chips and the butterscotch chips together with a double boiler, or in the microwave in 20 - 30 second increments, stirring each time, until completely melted. Spread the melted chocolate over the cereal mixture.

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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 One: Place your rice cereal in a large mixing bowl and set aside. Step Two: Prepare a 9x13 casserole dish with nonstick cooking spray and set aside. Step Three: Add peanut butter, sugar, and light corn syrup to a sauce pan. Bring to a boil while stirring constantly.