This recipe for Chocolate Scotcheroos, by Carolyn Mahaffey, is from Mahaffey Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup light corn syrup 1 cup sugar 1 cup peanut butter 6 cups rice krispies 1 cup chocolate chips 1 cup butterscotch chips
Place corn syrup and sugar on large sauce pan. Cook on medium heat stirring frequently until sugar is melted and mixture begins to boil. Remove from heat. Add peanut butter. Add rice krispies. Press into 9 x 13 pan. Melt chips and spread over. Let stand.
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