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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Scotcheroos Recipe

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This recipe for Scotcheroos is from St. Augustine & St. Johns County Board of Realtors Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
6 cups Rice Krispies
12-oz. pkg. semi-sweet chocolate morsels
12-oz. pkg.butterscotch morsels
(can use half packages each for thinner topping)
Directions:
Directions:
Add light corn syrup and sugar to big pot or Dutch oven on medium high. Stir until mixture foams and bubbles. Remove from heat. Add 1 cup creamy peanut butter and stir to blend. Add 6 cups Rice Krispies and stir to blend. Spray 9x13 glass pan with Pam. Pour rice Krispie mixture into pan and pat down. In double boiler, melt semi-sweet and butterscotch morsels. Stir until smooth and creamy then pour on top of Rice Krispies. Refrigerate, then cut into pieces. Can be kept in freezer. Best when cold with a big glass of milk.
Personal Notes:
Personal Notes:
My Mom's favorite!

 

 

 

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