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Step 1: Melt Ingredients. In a medium-sized microwave bowl, add the chocolate chips, ¼ cup of the butterscotch chips, peanut butter, and butter. Microwave on 50% power (important!) for 1 minute, then stir. Place back in microwave for 1 more minute on 50% power, then stir again until creamy (it's okay if a few chunks are left unmelted).
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Make the chocolate topping: in a medium bowl add the butterscotch chips and chocolate chips. Heat in the microwave at half power in 20 second increments. Stir after each interval. Continue until fully melted. Pour the melted chocolate + butterscotch mixture over the scotcharoos.
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Mix - Pour the cereal in a large mixing bowl. Add peanut butter mixture; stir until thoroughly coated. Press onto bottom of the pan. Frosting - Microwave the butterscotch and chocolate chips in a microwave-safe bowl for 1 minute; stir. If necessary, microwave at 10 to 15-second intervals, stirring until smooth.
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Melt in the microwave oven in 30-second intervals, giving it a good stir each time, until fully melted. Using an offset spatula, evenly spread the melted chocolate over the bars. Cover with plastic wrap and refrigerate for 40-45 minutes, or until the chocolate layer sets and hardens.
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In a medium saucepan, over medium-low heat and stirring constantly, melt chocolate chips (1 cup) and butterscotch chips (1 cup) together until smooth. Spread over the top of the bars and let the bars cool. Cut into squares. Let the mixture come to room temperature and set.
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Instructions. Spray a 7" x 11" or 8" x 8" pan with nonstick cooking spray. Set the pan aside. Put the syrup and sugar in a large microwave safe bowl and stir. Microwave on high until the mixture boils. As soon as it starts to boil, remove it. If you boil it too long, the scotcheroos will get hard when they set.
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Microwaving Scotcheroos, a no bake dessert, keeps them soft, chewy, and crispy. Gimme these chocolate, butterscotch, peanut butter, and crispy cereal bars!. Everything fits perfectly. When removing glass from the microwave, be careful and use oven mitts! I also love using a heat resistant Rubber Spatula or a thick large spoon to mix the.
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How to Make Scotcheroos. PREP. Grease a 9×13 pan with cooking spray (or line it with parchment paper). Set aside. Pour the crispy rice cereal into a large bowl and set aside. BOIL. Bring peanut butter, sugar and corn syrup to a boil in a medium pot over medium heat. Be sure to stir constantly.
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Step 3: Microwave on high for 1 minute 30 seconds to 1 minute 45 seconds depending on the strength of your microwave. Be careful not to let the mixture boil. Step 4: Mix the sugar and corn syrup with a whisk until the bowl is no longer hot and the sugar looks dissolved. Step 5: Add in the peanut butter.
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Pour mixture into the bowl with cereal. Using a heat-proof spatula/spoon, stir to combine. Grease your hands with butter or non-stick cooking spray. Using your greased hands, press the scotcharoos mixture into the prepared baking dish. To a microwaveable bowl, add the chocolate and butterscotch chips.
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Pour into a 9 x 13 pan and use a spatula to press down. In a microwave-safe bowl, add the chocolate chips, butterscotch chips, and a touch of oil for shine and cook on 50% power for 30 seconds at a time, stirring after each cooking increment. I prefer to cook at 50% power because it keeps the chocolate from burning.
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In a microwave-safe bowl, mix the butterscotch chips and semi-sweet chocolate chips together. Heat for 90 seconds, stirring every 30 seconds. * You may need longer than 90 seconds to melt the chips smoothly. Pour the melted chocolate mixture over the rice krispies and spread into an even layer.
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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 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 cereal and peanut.
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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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In a microwave-safe bowl, cook sugar, corn syrup and peanut butter for 5 minutes, stopping the microwave to stir twice. Stir in Rice Krispies. Pour into a prepared 9 x 13 inch pan. In a second microwave-safe bowl, melt together chocolate and butterscotch chips in the microwave at 30 second intervals. Pour over peanut butter scotcheroos; let sit.
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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.
