Peanut Butter Cinnamon Scotcheroos: winter version loaded with cinnamon and chocolate !
We all tend to make everything ready for holidays. It makes us a bit tired but satisfied as well. When we know the things are going desired way, we all shine. Of course.
To contribute my way I have made my family’s winter version Scotcheroos: easy and quick. Kids love all those breakfast cereals prepared unusual way especially if peanut butter is included. When looking for suggestions I have found the bars made by Emma Christensen at http://www.emmachristensenmedia.com/ and this was very helpful since I decided to make cinnamon loaded ones hoping to keep the taste attractive or even more tempting than the butterscotch chip ones.
Peanut Butter Cinnamon Scotcheroos
- Ingredients for 1st layer:
- 2 cups rice crispies
- 10 Tbsp peanut butter
- 1/2 cup butterscotch chips
- 4 Tbsp sugar
- 2 Tbsp honey
- 2 Tbsp water
- Ingredients for 2nd layer:
- 2 cups semi-sweet chocolate chips
- 4 Tbsp thick cream
- 2 Tbsp water
- 4 tsp cinnamon
Prepare a baking dish (9 x 13 inches )and lay the baking paper into it.
In a pot, on medium heat, mix peanut butter with butterscotch chips, sugar, honey and water. When well combined, add rice crispies and mix well.
Pour the mixture into the baking dish, press with the spatula to make it even and leave aside.
In another pot, melt chocolate chips with thick cream, water and cinnamon.
Mix until well combined and when still hot, pour over the first layer.
Let it cool at the room temperature and after 15 minutes, put the cakeinto the fridge.
Before serving, cut 16 bars.