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+ servings

Scotcheroos

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Butterscotch-peanut butter Rice Krispy treats covered in chocolate-butterscotch
Course Snack
Cuisine American
Total Time 15 mins
Servings 24 dozen bars
Calories 218
Author Michelle

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

Instructions

  • 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).

Nutrition

Calories: 218kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 91mg | Potassium: 75mg | Sugar: 30g | Vitamin A: 25IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.4mg