Scotcheroos
Scotcheroos recipe
Yield
36 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | cup |
light corn syrup
|
|
| 1 | cup |
peanut butter
|
|
| 6 | cups |
crisp rice cereal
|
|
| ½ | cup |
chocolate chips
|
*
|
| 1 ½ | cups |
butterscotch chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 237 | ml |
light corn syrup
|
|
| 237 | ml |
peanut butter
|
|
| 1.4 | l |
crisp rice cereal
|
|
| 118 | ml |
chocolate chips
|
*
|
| 355 | ml |
butterscotch chips
|
*
|
Directions
In a large saucepan, combine sugar and corn syrup.
Heat just until bubbly.
Remove from heat and stir in peanut butter.
Stir until well blended, then gently stir in cereal.
Lightly press mixture into buttered 9 x 13 inch pan.
In double boiler or microwave oven, combine chocolate and butterscotch chips and melt.
Immediately spread over bars in pan.
Refrigerate just until chocolate sets and hardens slightly.
Cut in squares.
