Scotcheroos

INGREDIENTS:

  • 1 cup light corn syrup
  • 1 cup white sugar
  • 1 1/2 cups smooth peanut butter
  • 8 cups crisp rice cereal
  • 3/4 cup butterscotch chips
  • 3/4 cup milk chocolate chips

METHOD:

  1. Spray a 9 x 13 inch cake pan with non-stick cooking spray. Set aside.
  2. In a large pot over medium heat, mix together corn syrup, sugar, and peanut butter. Stir and cook over medium heat until peanut butter melts. Bring mixture JUST to a boil. Remove from heat, and stir in crisp rice cereal.
  3. Pour mixture into prepared pan and press in and smooth the top with a silicone spatula (or well-buttered fingers/hands).
  4. Place butterscotch and chocolate chips in a microwave-safe bowl. Heat on high for about 40 seconds. Stir. Heat again for 20 seconds. Stir. Once chips are 3/4 of the way melted, keep stirring until completely melted. Place back in microwave 10 seconds at a time, if needed. Be careful not to overcook. If you keep stirring, they’ll melt.
  5. Spread chocolate mixture over the crispies mixture in the pan. Allow bars to cool until chocolate is set. Cut into squares or rectangles.

Makes 21-24 bars, depending on how you cut them

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Chocolate Scotheroos

INGREDIENTS:

Makes 24 bars

  • 3 cups Rice Krispies cereal
  • 3 cups Cocoa Krispies cereal
  • 1 cup corn syrup
  • 1/2 cup sugar
  • 1/3 cup peanut butter
  • 1/3 cup Nutella
  • chocolate chips and butterscotch chips

METHOD:

  1. Lightly grease a 9×13 pan with butter or oil.
  2. In a large pot, heat corn syrup and sugar until dissolved – don’t boil or else your bars will be rock hard!  When the sugar is dissolved, melt in the peanut butter and nutella. When melted, stir in the cereal.  Stir until mixed and press into pan.
  3. Melt chocolate chips and butterscotch chips in a double boiler, or over low heat.  When smooth, spread over the tops of the bars and cool until frosting has set.

Butterscotch Cheesecake Bars

INGREDIENTS:

  • 1 6-oz. pkg. butterscotch chips
  • 1/3 cup butter
  • 2 cups graham cracker crumbs
  • 1 cup chopped pecans
  • 1 8-oz. pkg. cream cheese, softened
  • 1 14-oz. can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 egg, beaten

METHOD:

  1. Melt butterscotch chips and butter in a saucepan over medium-low heat; stir in cracker crumbs and pecans.
  2. Press half of mixture into an ungreased 13″x9″ baking pan.
  3. Beat cream cheese in a large bowl until fluffy; stir in condensed milk. Add vanilla and egg; mix well and pour over crumb mixture. Top with remaining crumb mixture.
  4. Bake at 175C (350F) for 25 to 30 minutes.
  5. Chill until firm; cut into bars.

Butterscotch Topped Pumpkin Cheesecake with Gingersnap Crust

INGREDIENTS:

CRUST:

  • 1 stick melted salted butter
  • 1 3/4 cups gingersnap crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon

PUMPKIN CHEESECAKE FILLING:

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
BUTTERSCOTCH TOPPING:
  • 4 tablespoons unsalted butter
  • 1 cup of tightly packed dark brown sugar
  • ¾ cup heavy whipping cream (not ultra-pasteurized)
  • 1 tablespoon vanilla extract
  • 1 teaspoon kosher salt
  • Toasted pecans, for finish

METHOD:

  1. Preheat oven to 350 degrees F.
  2. CRUST: Melt butter in microwave-safe medium-sized bowl and then add the remaining crust ingredients and toss together with a spoon.   Press cookie crumb crust down flat into a 9-inch spring-form pan and set aside.
  3. PUMPKIN CHEESECAKE FILLING: With an electric mixer, beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices.  Add flour and vanilla. Beat together until well combined, trying not to overbeat, which can cause excessive cracks upon baking.
  4. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
  5. BUTTERSCOTCH: In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add brown sugar and stir until it looks like wet sand.
  6. Stir infrequently until mixture goes from looking grainy to molten lava. Stir in the corners of the pot making sure not to miss any sugar and watch carefully as the mixture changes.  It will take about 3 to 5 minutes.
  7. Once sugar is liquefied, add all the cream and whisk mixture together thoroughly. Lower heat a little and whisk more. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.
  8. After liquid has been boiling on the stove for its 10 minutes, turn heat off and let rest for about five minutes and then pour into center of chilled cheesecake, top with toasted pecans and refrigerate until ready to enjoy.