If you’ve ever googled “where to buy dehydrated marshmallows” you know they’re not exactly cheap. You just need 5 minutes of prep before continuing on through the drying process. This “recipe” for the dehydrating process for making crunchy marshmallows is: If you feel the same, this recipe is for you.Īs an adult, eating the miniature marshmallows and leaving the boring parts behind won’t get me in trouble, per se, but there’s a much better way - making my own dehydrated cereal marshmallows. The lucky charms marshmallows with their artificial color were worth every minute of scolding I received for putting my hands on every piece of cereal in the box. Those tiny, crunchy, and colorful mallow bits of unbridled sweetness in our favorite cereals were basically the definition of childhood joy. Thaw before eating.When I was a kid, I distinctly remember fishing through a box of Lucky Charms to get my sugar-greedy hands on all the bright colors of freeze-dried marshmallows.
Wrap in plastic wrap then wrap again with foil or place in a Ziploc. TO FREEZE: Store the entire block or as individual treats. STORE this Scotcheroos recipe in an airtight container for up to 3 days. I like using milk chocolate chips but you can use dark or semi-sweet chocolate chips.
Just be sure to stir so the oil is incorporated before adding the sugar.Ĭhocolate chips. Regular creamy peanut butter works best, but you can use natural organic peanut butter. Add sea salt flakes, festive sprinkles, or crushed candies to the top of the chocolaty layer. Finally, use a toothpick to drag the butterscotch drizzle through the chocolate creating a pretty pattern.Then drizzle the plain butterscotch over the chocolate.Spread the chocolate mixture evenly over the treat.After melting the chocolate/butterscotch chips together, melt a separate bowl of butterscotch chips. Heat them in 30-second intervals and stir in between each interval. Instead of using a saucepan on the stove, microwave the butterscotch and milk chocolate chips. For the topping, you’ll want to use dairy-free candy chips. Be sure to check the candy chip packages to ensure they do not have gluten.ĭairy-free. This recipe can be made with gluten-free rice Krispies. However, allow them to come back to room temperature before biting into them. To speed up the set time, stick the treat in the fridge. Remove the mixture just as it is beginning to boil otherwise overheating will end up creating a dry and rock-hard treat. Just a few things to keep in mind when making these delicious chocolate Scotcheroos!ĭon’t overheat the sugar/corn syrup mixture. Pour over pressed Rice Krispies and let set before cutting and serving. Melt chocolate chips & butterscotch chips together in a small pot, stirring constantly on low heat. Pour the cereal mixture into greased 9×13 pan and gently press down with a spatula. Pour hot mixture over Rice Krispies in a large bowl & mix well. Take it off the heat as soon as it starts to boil. Bring peanut butter, sugar and corn syrup to a boil in a medium pot. Pour the crispy rice cereal into a large bowl and set aside.īOIL. Grease a 9×13 pan with cooking spray (or line it with parchment paper). Just remember that you do need to leave time for them to set up in the end, but you can always speed that up by sticking them in the fridge or freezer for a bit. Making these Scotcheroo Bars are a cinch!! And we love that they are quick too.
#Cereal with marshmallow bits how to#
They’re so easy that even the kids can make them which is even better! How to Make Scotcheroos
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