Scotcharoos
Rice Crispy Bars chocolate/butterscotch/peanut butter
Yield
48 servingsPrep
10 minCook
25 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | cup |
corn syrup, white (karo)
|
*
|
| 1 | cup |
peanut butter
|
|
| 6 | cups |
crisp rice cereal
|
*
|
| 12 | ounce |
chocolate chips
|
|
| 12 | ounce |
butterscotch chips
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 237 | ml |
corn syrup, white (karo)
|
*
|
| 237 | ml |
peanut butter
|
|
| 1.4 | l |
crisp rice cereal
|
*
|
| 346.8 | ml/g |
chocolate chips
|
|
| 346.8 | ml/g |
butterscotch chips
|
|
Directions
Mix sugar and Karo together and bring to a boil.
Remove from heat and mix toge ther with peanut butter.
Gradually stir in the 6 cups of Rice Krispies and put in 9x13 inch cake pan which has been lightly coated with butter.
Cool.
When this is cooled, melt butterscotch and chocolate bits together and pour on top of Rice Krispies mixture.
When the melted bits have hardened, cut into one inch squares
