This recipe for Scotcharoos, by Dale Turney, is from The Sharp Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup sugar 1 cup corn syrup 1 cup peanut butter 6 cups Rice Krispies
Topping: 1 cup chocolate chips 1 cup butterscotch chips
Combine sugar and syrup in saucepan. Cook until mixture begins to bubble. Remove from heat and stir in peanut butter. Mix well. Add Rice Krispies and stir until well blended. Press into 9x13 pan. Cool. Melt chips and spread evenly over Rice Krispie mixture. Cool, cut into bars.
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