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Scotcheroos Recipe

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This recipe for Scotcheroos, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Crawford
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. light Karo syrup
1 c. sugar
1 c. peanut butter
6 c. Rice Krispies cereal
1 12-oz. bag semi-sweet chocolate chips
1 12-oz bag butterscotch chips

Directions:
Directions:
Premeasure all ingredients before you begin. Combine Karo syrup and sugar in a large kettle. Heat over medium heat, stirring constantly, until mixture begins to bubble around the edges. Remove from heat. Add peanut butter and stir till all combined. Add Rice Krispies and stir gently to coat evenly. Spread on buttered cookie sheet or jelly roll pan.

Combine both bags of chips and melt in microwave or double boiler. Spread over cereal layer. Allow to harden several hours or overnight.

Number Of Servings:
Number Of Servings:
lots!
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
For best results, use fresh Rice Krispies. Do not overboil the sugar & syrup or the cereal layer will be brittle. A buttered sandwich bag as a "glove" works great for gently patting the cereal layer into place.

 

 

 

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