Best 3 Peanut Butter Scotcheroos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable Peanut Butter Scotcheroos, a classic treat that combines the irresistible flavors of peanut butter, oats, and butterscotch. This beloved confection is a symphony of textures, with a chewy oat base, a gooey butterscotch filling, and a rich peanut butter topping. Perfect for potlucks, bake sales, or simply enjoying at home, these Scotcheroos are sure to satisfy your sweet tooth. This recipe article provides detailed instructions for creating perfect Peanut Butter Scotcheroos, along with variations for chocolate lovers and those with dietary restrictions. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SCOTCHAROOS



Scotcharoos image

Our mother made these for us as kids, and they continue to be a family favorite. A wonderful combination of peanut butter, and chocolate, and butterscotch with a crispy texture.

Provided by WALLEYE

Categories     Desserts     Cookies

Time 1h30m

Yield 24

Number Of Ingredients 6

1 cup light corn syrup
1 cup white sugar
1 ½ cups peanut butter
6 cups crisp rice cereal
½ cup semisweet chocolate chips
½ cup butterscotch chips

Steps:

  • Generously butter a 9x13 inch baking pan. Set aside.
  • In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
  • Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
  • In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 33.8 g, Fat 10.6 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.5 g, Sodium 139.7 mg, Sugar 16.3 g

SCOTCHEROOS



Scotcheroos image

Originally printed on the Rice Krispies box in the 1960s, Scotcheroos are Rice Krispies treats minus the marshmallow but with gobs of peanut butter, chocolate and butterscotch chips. Use either natural, unsweetened peanut butter or the more conventional stuff. Either will work just fine, with the natural version tasting a tad less sweet. For a twist, you could also swap the corn syrup for honey, golden syrup or a mix of both. Bittersweet chocolate, as opposed to semisweet, helps to balance the sweetness. A sprinkling of flaky salt and crushed peanuts aren't traditional, but they look as good as they taste.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 20m

Yield 24 bars

Number Of Ingredients 11

Cooking spray
8 cups (200 grams) puffed rice cereal
1 1/2 cups peanut butter, well-mixed natural or conventional (see Tip)
1 cup (201 grams) granulated sugar
1 cup light corn syrup
2 tablespoons butter, salted or unsalted
1 teaspoon vanilla extract
Kosher salt
1 1/4 cups (215 grams) chopped bittersweet chocolate or chocolate chips
1 cup (166 grams) butterscotch chips
Flaky salt and crushed peanuts, for sprinkling (optional)

Steps:

  • Line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment with cooking spray. Measure out the cereal and peanut butter. You want to have them ready before cooking the sugar.
  • In a large pot (large enough to hold the cereal) combine the sugar, corn syrup and butter. Cook over medium-high heat, stirring only for the first 30 seconds or so to combine the mixture.
  • Once the bubbles have reached about an inch from the edge of the pot (or 170 degrees on an instant-read thermometer), cook for 90 seconds more until it reaches about 235 degrees. Remove from the heat.
  • Immediately stir in the peanut butter, vanilla and 1/2 teaspoon salt until combined. Add the rice cereal, and stir until everything is evenly coated. Transfer to the prepared pan, and use an offset spatula to flatten the mixture into an even layer. Let cool completely.
  • In a small microwave-safe bowl, heat the chocolate and butterscotch chips in 30-second bursts, stirring occasionally, until smooth. Spread over the top of the bars, and sprinkle with salt and peanuts, if using. Let the chocolate set at room temperature.
  • Lift out using the paper overhang and transfer to a cutting board. Cut into bars to serve.

PEANUT BUTTER SCOTCHEROOS RECIPE - (4.3/5)



Peanut Butter Scotcheroos Recipe - (4.3/5) image

Provided by á-81356

Number Of Ingredients 6

6 cups puffed rice cereal, like Rice Krispies
1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter (see Recipe Note)
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Steps:

  • First, line the baking pan with parchment and coat it evenly with nonstick spray. Then, measure the puffed rice cereal into a large mixing bowl. Measure the sugar and corn syrup into a medium saucepan and have the peanut butter ready close by. Combine the chocolate and butterscotch chips in a heatproof bowl and set aside. Bring the sugar and corn syrup to a boil: Set pan with sugar and corn syrup over medium heat. Stir to form a sandy paste, then stop stirring. Let the mixture come to a boil - as it warms, the sugar will dissolve and the mixture will become clear. Once the mixture is at a full boil with bubbles covering the whole surface, remove the pan from heat. While the syrup is still very hot, stir in the peanut butter to form a thick, glossy sauce. Pour a little sauce over the puffed rice, stir it in, then pour a little more. Continue until all the sauce has been added. Continue to gently stir the puffed rice another few seconds until the cereal is evenly coated and no pockets of sauce remain. Transfer the cereal mixture to the baking dish: Place parchment paper on top of mixture and press down into the pan to create an even surface. Melt the chips in the microwave on high for 30 seconds, then stir. Repeat until just a few tiny lumps remain. Stir until the last lumps are dissolved. (In my microwave, this took three 30-second intervals, or 1 1/2 minutes total.) Pour the chocolate over the cereal bars and allow to set to cool for about 20 minutes. You can make these with natural and organic peanut butters, but use a very creamy variety. If the oil has separated, mix it in very well before making the bars.

Tips:

  • Use a large baking dish to ensure the Scotcheroos are evenly cooked.
  • Line the baking dish with parchment paper for easy removal.
  • Use a sharp knife to cut the Scotcheroos into even bars.
  • Store the Scotcheroos in an airtight container at room temperature for up to 3 days.
  • For a fun twist, add chocolate chips, nuts, or dried fruit to the batter.

Conclusion:

Peanut Butter Scotcheroos are a classic no-bake treat that are perfect for any occasion. They are easy to make, delicious, and always a hit with friends and family. With a few simple tips, you can make sure your Scotcheroos turn out perfect every time. So next time you are looking for a sweet and satisfying snack, give Peanut Butter Scotcheroos a try!

Related Topics