Scotcheroos Made Easy In The Microwave Recipes

Steps:

• Grease a 9×13 inch pan.
• 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. Add cereal stirring until coated. 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 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.
• Allow bars to cool and chocolate to harden at room temperature before you slice them.

Steps:

• In large bowl mix sugar, peanut butter and corn syrup.
• 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!).
• Spread chocolate sauce over rice krispies.
• Allow to cool (may even put in fridge or freezer for a few minutes) and cover.

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.