Scotcheroos
Scotcheroos might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 20 and costs 67 cents per serving. One serving contains 287 calories, 6g of protein, and 15g of fat. 133 people found this recipe to be tasty and satisfying. Head to the store and pick up butterscotch chips, vanilla, unsalted butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours. It is brought to you by Serious Eats. With a spoonacular score of 47%, this dish is good. Try Scotcheroos, Scotcheroos, and Scotcheroos for similar recipes.
Servings: 20
Ingredients:
1 cup butterscotch chips
8 oz dark chocolate (72% cacao)
1 package (10 oz) of marshmallows
1 1/4 cups chunky peanut butter
1/3 cup peanuts, coarsely chopped
5 cups Rice Krispies
1 tablespoon unsalted butter
1 teaspoon vanilla
Equipment:
baking pan
sauce pan
frying pan
plastic wrap
Cooking instruction summary:
Procedures 1 Grease a 9 x 13 inch baking dish and set aside. In a large saucepan melt butter over low heat. Once butter has melted add vanilla and stir to combine. Add marshmallows, stirring constantly until completely melted. Remove from heat. 2 Stir in peanuts, peanut butter, and Rice Krispies, working quickly to incorporate thoroughly. Press mixture into greased dish or pan. Set aside. 3 In a medium saucepan over low heat melt chocolate and butterscotch chips, stirring constantly until combined and smooth. Pour over cereal mixture and spread to ensure even coverage. Cool until chocolate becomes firm. For quicker setting cover with plastic wrap and refrigerate for 30 minutes to an hour or until chocolate is set. Cut into 20 bars and serve. Store leftovers in an airtight container.
Step by step:
1. Grease a 9 x 13 inch baking dish and set aside. In a large saucepan melt butter over low heat. Once butter has melted add vanilla and stir to combine.
2. Add marshmallows, stirring constantly until completely melted.
3. Remove from heat.
4. Stir in peanuts, peanut butter, and Rice Krispies, working quickly to incorporate thoroughly. Press mixture into greased dish or pan. Set aside.
5. In a medium saucepan over low heat melt chocolate and butterscotch chips, stirring constantly until combined and smooth.
6. Pour over cereal mixture and spread to ensure even coverage. Cool until chocolate becomes firm. For quicker setting cover with plastic wrap and refrigerate for 30 minutes to an hour or until chocolate is set.
7. Cut into 20 bars and serve. Store leftovers in an airtight container.
Nutrition Information:
covered percent of daily need
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