"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Scotcheroos Recipe

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

Contributor:  
Contributor:  
Pam Malkey
Added: Saturday, October 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 C. sugar
1 C. peanut butter
1 C. light corn syrup
6 C. Rice Krispies
6 oz. butterscotch chips
6 oz. semi-sweet chocolate chips

Directions:
Directions:
Combine sugar and corn syrup in a saucepan. Heat until mixture begins to boil. Remove form heat. Add peanut butter and stir until smooth. Melt butterscotch chips and chocolate chips in microwave only until melted. Don't overcook. Pour Rice Krispies in a lg. bowl and mix in the peanut butter, sugar and corn syrup mixture. Pour this into a greased 9x13 pan. Pour the melted chips and spread over top. Allow plenty of time to cool. Do not refrigerate. It makes the chocolate turn dusky and makes them very hard to cut.

 

 

 

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