This recipe for Scotcharoos, by Aunt Betty Wolf, is from Eating with the Wolf Family,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. sugar 1 c. light corn syrup 1 c. peanut butter 6 c. Rice Krispies Topping: 1 6-oz. pkg. semi-sweet chocolate chips 1 6-oz. pkg. butterscotch chips
Mix sugar and corn syrup in a 3 qt. saucepan over moderate heat until mixture boils. Remove from heat and stir in peanut butter and Rice Krispies. Pour into a buttered 9 x 13 pan. Press down. Let harden.
Melt the chips. Stir to blend and spread over Krispies mixture. Chill about 5 min. until top is firm. Cut into bars.
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