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Rice Crispy Chocolate Scotcheroos Recipe

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This recipe for Rice Crispy Chocolate Scotcheroos is from The Mikunda Family 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 Karo Light corn syrup
1 cup white sugar
1 cup creamy peanut butter
6 cups Rice Crispy cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips
Directions:
Directions:
In a large saucepan, cook corn syrup and white sugar together over medium heat, stirring constantly until sugar melts.
Bring mixture to a boil and immediately remove from heat.
Stir in peanut butter, mix well.
Add Rice Crispy cereal, stir until evenly coated.
Pour into 13" x 9" pan and pat into place.
Melt chocolate chips and butterscotch chips together in a saucepan over low heat, stirring constantly.
Spread over cereal.
Cool at least 45 min. or until firm.
Cut into bars.

 

 

 

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