Scotcheroos

Did you make this recipe?
Leave a review »

Scotcheroos

Ingredients:

1 cup granulated sugar

1 cup light corn syrup

1 cup chunky peanut butter

6 cups Rice Krispy cereal

1 cup chocolate chips

1 cup butterscotch chips


Directions:

1. Grease a 13x9-inch pan; set aside. Place sugar and corn syrup into a 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter until melted and combined. Add the cereal; stir well until well coated. Press the mixture into the prepared pan. (Tip: I use a small square of wax paper to press these into the pan - easier to press into an even layer and it won't stick to the wax paper.)


2. Melt the chocolate and butterscotch chips together either over a double boiler or in the microwave at 50% power in 30-second increments. Spread evenly over cereal mixture. Let sit until firm (or refrigerate for a faster setting time).


Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Kellogg's)


All images and text ©