Toasted Marshmallow Scotcharoo Cupcakes

Sometimes the simple things are the best things.

For example . . . I love Marshmallow Rice Crispy Treats.

My kids love the Peanut Butter Variety.

Both are really simple but delicious.

A long long time ago, I posted the Scotcharoo recipe, but decided I would shake things up today.

I figured . . . heck why not combine the Peanut Butter and the Marshmallow!

I did just that.

Make cupcakes instead of bars!

You can make minis or regular size cupcakes.

Simply another option, rather than using a 9×13 pan and making bars.

Bar None . . . Either way you do it . . . they will be eaten!

 

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TOASTED MARSHMALLOW SCOTCHAROO CUPCAKES
 Note:  I like to 1 – 1/2 times this recipe.  That way I either get thicker bars in a 9×13 pan, or 1 full tray of mini cupcakes and full 12 reg. size cupcakes

YOU WILL NEED:

1 cup Karo Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet or milk chocolate chips
1 cup butterscotch chips
DIRECTIONS:

Cook corn syrup and sugar together in a large pan over medium -low heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated. Pour into greased 13×9-inch pan and pat into place. Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal. Cool at least 45 minutes, or until firm. Cut into bars.

To make Cupcakes:  Spray mini or regular sized muffin tins pam or other release spray.  Using a regular size cookie scoop – Scoop rice crispy mixture into tins. (one scoop for mini tins and 2 scoops for regular size muffin tin)

Remove the cupcakes from the tins, and place them on a baking sheet lined with Parchment paper.  (Not wax paper)

Combine semi or milk chips with butterscotch chips and melt over very low heat.  Stir chips to combine until smooth.  Pour chocolate mixture into the corner of a zip-loc bag.  Barely snip the tip of the bag, and drizzle chocolate over the top of the rice crispy mixture.

For the minis:  Snip one large marshmallow in half, and place on top of each little rice crispy cupcakes.  Use one large marshmallow for regular size cupcakes.

Place under the broiler in your oven.  Let the tops of the Marshmallows get golden brown.  Watch carefully, as they brown quickly!

Let cool, and drizzle melted white chocolate over the top of the Marshmallow.

EAT!

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