This recipe for Scotcheroos, by Bev Twedt, is from The Jones Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. corn syrup 1 c. sugar 1 c. peanut butter 6 c. Rice Krispies 6 oz. chocolate chips 6 oz. butterscotch chips
Grease a 9x13" pan with butter. In large saucepan, stir corn syrup and sugar over medium heat until boiling. Remove from heat and stir in peanut butter. Mix cereal and stir well. Press into pan. Melt the chips and stir until smooth. Spread over bars. Chill until firm. Cut into bars.
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