White Chocolate Scotcheroos Recipes

Steps:

• Measure out rice crispy cereal and set aside in large bowl.
• In saucepan combine sugar and corn syrup. Bring just to simmer, then add the peanut butter and stir. Do not let mixture boil.
• Pour peanut butter mixture over cereal and stir quickly making sure that all cereal is evenly coated.
• Spread mixture into a 9x12 greased pan and flatten out evenly using greased spatula or hands.
• Combine almond bark and butterscotch chips in saucepan and melt over a double boiler stirring constantly. When melted pour over peanut butter mixture and spread evenly across top.
• Let set before cutting into squares.

Steps:

• Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Kellogg's® Rice Krispies® cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
• Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

Steps:

• In a large saucepan, bring sugar and corn syrup to a boil. Cook and stir until sugar is dissolved; stir in peanut butter. , Remove from the heat. Add cereal and mix well. Press into a greased 13x9-in. pan., In a microwave-safe bowl, melt chips and shortening; stir until smooth. Spread over cereal mixture. Cover and refrigerate for at least 1 hour before cutting.

Steps:

• Mix sugar and white syrup and bring mixture to a boil.
• Blend in peanut butter.
• Blend in rice crispies.
• Spread into 13" by 9" buttered pan.
• Melt chocolate chips and butterscotch chips over a double boiler or in microwave.
• Spread melted mixture over ingredients in pan.
• Let cool until chocolate has hardened.