{"id":4195,"date":"2023-04-26T23:08:10","date_gmt":"2023-04-26T16:08:10","guid":{"rendered":"https:\/\/samyenlinhchi.com\/cooking\/?p=4195"},"modified":"2023-04-26T23:08:10","modified_gmt":"2023-04-26T16:08:10","slug":"best-ever-scotcheroos","status":"publish","type":"post","link":"https:\/\/samyenlinhchi.com\/cooking\/best-ever-scotcheroos.html","title":{"rendered":"Best Ever Scotcheroos"},"content":{"rendered":"

How to make Best Ever Scotcheroos<\/h2>\n

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Ingredients:<\/h2>\n

1 cup 200g sugar<\/p>\n

1 1\/3 cups 320ml light corn syrup<\/p>\n

1 1\/3 cups 320g peanut butter<\/p>\n

1 teaspoon vanilla extract<\/p>\n

6 cups 168g Rice Krispies<\/p>\n

1 cup 175g chocolate chips<\/p>\n

1 cup 175g butterscotch chips<\/p>\n

Instructions:<\/h2>\n

Grease a 9×13″ pan and set aside.<\/p>\n

In a large saucepan, combine sugar and corn syrup over low heat, stirring until the sugar is dissolved. Remove from heat immediately if you see any bubbles forming.<\/p>\n

Stir in the peanut butter and vanilla.<\/p>\n

Add the Rice Krispies, being careful not to crush them, and stir until well-combined.<\/p>\n

Pour the mixture into the prepared pan and pat it into place.<\/p>\n

In a microwave-safe bowl, melt the chocolate and butterscotch chips on high in 20-second intervals, stirring after each interval until smooth.<\/p>\n

Spread the melted chocolate and butterscotch mixture over the Rice Krispie mixture.<\/p>\n

Allow the mixture to cool before cutting it into bars.<\/p>\n

Notes:<\/h2>\n

To make these Scotcheroos gluten-free, make sure to use gluten-free Rice Krispies.<\/p>\n

For a different twist, try using almond butter or cashew butter instead of peanut butter.<\/p>\n

To make it easier to remove the Scotcheroos from the pan, line it with parchment paper or aluminum foil before greasing.<\/p>\n

Store the Scotcheroos in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.<\/p>\n","protected":false},"excerpt":{"rendered":"

How to make Best Ever Scotcheroos Ingredients: 1 cup 200g sugar 1 1\/3 cups 320ml light corn syrup 1 1\/3 cups 320g peanut butter 1 teaspoon vanilla extract 6 cups 168g Rice Krispies 1 cup 175g chocolate chips 1 cup 175g butterscotch chips Instructions: Grease a 9×13″ pan and set aside. In a large saucepan, […]<\/p>\n","protected":false},"author":1,"featured_media":4196,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4195"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4195"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4195\/revisions"}],"predecessor-version":[{"id":4197,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4195\/revisions\/4197"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4196"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4195"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4195"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}