Cookie dough mixed with homemade toffee bits, toasted pecans, and

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In a large bowl, add Rice Krispies cereal and pour corn syrup mixture into the cereal as you mix. Pour cereal mixture into the 13"x9" pan and spread evenly. Melt milk chocolate chips and butterscotch chips in a small dish in the microwave. Stir every 30 seconds until melted through. Pour over top of the cereal and spread evenly.

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Butter a 9x13-inch pan or line it with a parchment paper sling. Set aside. In a large sauce pan, combine the sugar, corn syrup, and peanut butter. Heat over medium-low heat, stirring just until the sugar dissolves and the peanut butter melts. Don't let the mixture come to a boil.

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Instructions. Spray a 9×13-inch baking pan and a rubber spatula with nonstick cooking spray; set aside. In a Dutch oven set over medium heat, add the corn syrup and sugar. Cook, stirring continuously, just until the mixture comes to a low boil and sugar dissolves. 1 cup light corn syrup, 1 cup granulated sugar.

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1. Place cereal in a large mixing bowl. Set aside. 2. In a large saucepan over medium heat, combine the sugar and corn syrup. Bring to a boil. Once boiling, remove from heat immediately and stir in peanut butter until smooth. 3. Pour mixture over the rice cereal and stir until evenly coated.

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Scotcheroos Recipe Instructions: In a medium saucepan, over medium heat, stirring together the corn syrup and sugar. Stir frequently, until sugar dissolves and mixture just begins to simmer. Do not over boil. Remove from heat. Stir in peanut butter, incorporate completely. Add crips rice cereal. Stir until well coated.

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In a microwave-safe bowl, add butterscotch chips, milk chocolate chips, semi-sweet chocolate chips, and oil. Heat at 50% power for 30-second increments, stirring well after each cooking period. Keep heating until completely melted. Once it is melted, pour over the peanut butter bar mixture.

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Scoop the mixture into the prepared pan and firmly press it down into one even layer. Set aside. Combine the semi-sweet chocolate chips and butterscotch chips in a large microwave-safe bowl. Microwave in 20-second increments, stirring well after each increment, until completely melted and smooth.

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Top with a sprinkle of sea salt, if desired. Cover and refrigerate for 2 hours or up to 2 days. Lift the scotcheroos as a whole out of the pan using the parchment paper. Cut into squares. Cover and store leftover squares at room temperature for up to 3 days or in the refrigerator for up to 1 week.

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Make the Topping. In a medium microwave-safe bowl, combine the semi-sweet chocolate chips, 1 cup of the butterscotch chips, and 1 ½ tablespoons peanut butter. Microwave for 1 minute, stirring every 20 seconds until smooth and melted. Set aside.

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How to Make Scotcheroos. Place corn syrup and sugar into a large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Pour in rice cereal. Stir until well coated.

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Coat a 9×13-inch baking pan with pan spray. In a large pot, add the granulated sugar and corn syrup and cook over medium-high heat and until the sugar has completely dissolved, stirring constantly. 1 cup granulated sugar, 1 cup light corn syrup. Remove from the heat and mix in peanut butter.

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Step One: Place your rice cereal in a large mixing bowl and set aside. Step Two: Prepare a 9x13 casserole dish with nonstick cooking spray and set aside. Step Three: Add peanut butter, sugar, and light corn syrup to a sauce pan. Bring to a boil while stirring constantly.

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Start by prepping a 9 x 13-inch baking dish by spreading it with butter. If you prefer you can add a piece of wax paper to the bottom of the pan and butter it, as well. Butter a large mixing bowl and place your cereal inside of it. Set it aside. Combine corn syrup and sugar and place in a microwave-safe bowl.

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Press cereal mixture into a 9 x 13 inch pan sprayed with cooking spray or lined with parchment or waxed paper; set aside. Combine chocolate and butterscotch chips together in a microwave-safe bowl. Microwave for 2 minutes then stir until smooth. Spread in an even layer over cereal mixture. Let cool until firm.

Cookie dough mixed with homemade toffee bits, toasted pecans, and

Instructions. Grease a 9x13 pan with butter and set aside. In the bottom of a large pot, heat sugar and Karo syrup over medium heat. Stir occasionally. Cook just until sugar dissolves or until it starts to barely bubble. Remove from heat, stir in the peanut butter until it melts and the mixture is smooth.

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Press the cereal mixture into a parchment lined 9x13 inch casserole dish. Melt the milk chocolate chips and the butterscotch chips together with a double boiler, or in the microwave in 20 - 30 second increments, stirring each time, until completely melted. Spread the melted chocolate over the cereal mixture.