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Best Scotcharoos Recipe

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Best Scotcharoos Recipe

What do you call these?  All my life I’ve called these Scotcharoos with an “A”.  Then I see recipes out there that are called Scotcheroos with an “E”.  What??!!

Either way, I don’t think there is a kid alive that doesn’t like these. (This Grammy loves them and can eat a quite a few.) And our Scotcharoos (with an A) is the best because of a small little tweak that makes our soft and not too hard. Plus no cutting is required. Hallelujah!

If you’ve ever cut a pan of these, you know that can be a chore.  But with our recipe below, your Scotcharoos will be a breeze. So let’s get started.

Ingredients:

5  to 5 1/2 cups of Rice Krispies (This is our little secret.  DO NOT use 6 cups that is called for in every other recipe.)

1 cup of sugar

1 cup of corn syrup

1 cup of creamy peanut butter

1 cup of semi-sweet chocolate chips

1 cup of butterscotch chips

 

Instructions:

In a large sauce pan, mix the sugar and corn syrup together to dissolve the sugar.

Bring to a boil and remove from heat.

Stir in peanut butter.

Add 5 cups of Rice Krispies.  If the mix looks too liquidy you can add up to another 1/2 up but do not add any more than that or your Scotcharoos will be hard.  This is the key to making them soft instead of hard. I pretty much always use 5 cups.

Line a muffin pan with liners and then spray with a non-stick spray.  You can use regular size muffin pans or mini muffin pans. 

Evenly distribute the Rice Krispie mixture into the muffin liners and lightly press down.

In a smaller sauce pan on low heat, melt the chocolate chips and butterscotch chips until smooth.

Spoon melted mixture over each Scotcharoo and with a spoon distribute evenly. You can double the chocolate mixture if you prefer a thicker chocolate frosting.

Let cool and then you are ready to serve and eat.  NO CUTTING REQUIRED! 

Isn’t that the best news ever?

I will be serving these to my grandkids this Sunday.  Who wants to bet that there won’t be a single one leftover?

 

Best Scotcharoos Recipe

Debbie
With one little tweak, this Scotcharoo recipe makes the best Scotcharoos because they are soft and not hard. Plus no cutting required!
Print Recipe Pin Recipe
Prep Time 20 mins
Course Dessert
Servings 24

Ingredients
  

  • 5 cups Rice Krispies
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup creamy peanut butter
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips

Instructions
 

  • In a large sauce pan, mix the sugar and corn syrup together to dissolve the sugar.
  • Bring to a boil and remove from heat.
  • Stir in peanut butter.
  • Add 5 cups of Rice Krispies.  If the mix looks too liquidy you can add up to another 1/2 up but do not add any more than that or your Scotcharoos will be hard.  This is the key to making them soft instead of hard. I pretty much always use 5 cups.
  • Line a muffin pan with liners and then spray with a non-stick spray.  You can use regular size muffin pans or mini muffin pans.
  • Evenly distribute the Rice Krispie mixture into the muffin liners and lightly press down.
  • In a smaller sauce pan on low heat, melt the chocolate chips and butterscotch chips until smooth.
  • Spoon melted mixture over each Scotcharoo and with a spoon distribute evenly. You can double the chocolate mixture if you prefer a thicker chocolate frosting.
  • Let cool and then you are ready to serve and eat.  No cutting required!
Tried this recipe?Let us know how it was!

Either way, with an “A” or an “E”, these are a fun treat to make and even more fun eating them!

Do you need more Rice Krispies goodness in your life?  

Take a look at this!

Roasted Rice Krispies Treats

 

Best Scotcharoos Recipe

 

 

Best Scotcharoos Recipe
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Welcome to TGIF – This Grandma is Fun!

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Come join Sherri, Tracy and Debbie as we share fun ideas to do with grandkids! With 12 grandchildren between us (and more to come!) we are loving this time of life and want to share what we are doing to make lasting memories and to uplift and support our families. We hope you come back often!

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