Although Kellogg’s originated this recipe, many of us have had it in our recipe boxes for a very long time. Scotcharoos come together quickly and everybody loves them. Try making them with Cocoa Krispies for even more chocolatey goodness!
Scotcharoos - No-Bake Cookie
Servings 12
Ingredients
- 6 cups Rice Krispies original or cocoa flavor
- 1 cup light Karo corn syrup
- 1 cup sugar
- 1 cup smooth peanut butter
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
Instructions
- Place Rice Krispies in a large bowl and set aside.
- Cook corn syrup and sugar over medium heat stirring constantly until it just boils.
- Take the pot off the stove and add the peanut butter. Stir until it melts and pour over Rice Krispies. Stir until Krispies are coated.
- Place mixture in a buttered 9 X 13 pan. Slightly press the mixture with your hands until it spreads out evenly.
- Combine butterscotch chips and chocolate chips and melt them in the microwave.
- Spread mixture on top of Rice Krispies.
- Let stand until topping hardens (may need to place it in the refrigerator if you live in a warm climate).
- Cut into squares and serve.
For all of you non-bakers, this is the Christmas cookie for you! If you are short on time, and who isn’t this time of year, you can get these cookies together in no time. Better yet, have your kids make them for you (maybe with a little supervision).
Buckeyes
Ingredients
- 2 cups confectioners' sugar
- 5 tbsp unsalted butter
- 3/4 cup peanut butter creamy style
- dash vanilla
- 1 12-ounce chocolate bar melted or keep it simple by using Baker's Heat & Dip Chocolate Dipping Sauce
Instructions
- Mix sugar, butter, peanut butter, and vanilla together with mixer.
- Form dough into 1-inch balls, place on wax-paper lined cookie sheet and refrigerate for approximately 45 minutes.
- Melt the chocolate or use the dipping sauce and with a toothpick, pick up each cookie and dip into the chocolate.
- Return to cookie sheet and refrigerate for an additional 30-45 minutes.
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