Ingredients and Weight:
- 6 cups rice krispies cereal (10 oz)
- 1 cup sugar (8 oz)
- 1 cup light corn syrup (12 oz)
- 1 cup creamy peanut butter (8 oz)
- 1/2 cup butter (4 oz)
- 1 teaspoon vanilla extract (0.2 oz)
- 1 cup mini chocolate chips (4 oz)
- 1 cup crushed Oreo cookies (4 oz)
Preparation Time:
10 minutes
Cooking Time:
5 minutes
Cooking Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Line an 8x8 inch baking pan with parchment paper.
- In a large saucepan, combine the sugar, corn syrup, peanut butter, butter, and vanilla extract. Bring to a boil over medium heat, stirring constantly.
- Remove from heat and stir in the rice krispies cereal and chocolate chips.
- Press the mixture into the prepared baking pan and top with the crushed Oreo cookies.
- Refrigerate for at least 2 hours before cutting into squares.
Nutritional Information (per serving):
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Dish Characteristics:
- Sweet and salty
- Crunchy and chewy
- Chocolatey and nutty
- Easy to make
- Perfect for parties or gatherings
User Comments:
- "These are the perfect mix of sweet and salty!"
- "I love the crunch of the cereal and the creaminess of the peanut butter."
- "The Oreo cookies add a fun and festive touch."
- "These are so easy to make and always a hit with my friends."
- "I love that I can find all the ingredients at my local supermarket."
Special Precautions and Tips:
- Use fresh rice krispies cereal for the best crunch.
- Do not overcook the peanut butter mixture, as it will become hard.
- Press the mixture into the pan firmly to prevent it from crumbling.
- Let the scotcharoos cool completely before cutting into squares.
- Store in an airtight container at room temperature for up to 3 days.
