"Those who forget the pasta are condemned to reheat it."--Unknown

Scotcheroos Recipe

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This recipe for Scotcheroos, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Atwell
Added: Tuesday, November 13, 2007


1 cup Karo light corn syrup
1 cup sugar
1 cup Jif peanut butter (don't use other brands!)
6 cups Rice Krispies
1 cup (6-oz. bag) Nestle semi-sweet chocolate chips
1 cup (6-oz. bag) Nestle butterscotch chips

Heat corn syrup and sugar in the top of a double boiler,
stirring constantly, until sugar dissolves completely and
mixture begins to boil. Remove from heat. Add peanut butter
and stir together. Pour this mixture over the Rice Krispies
(use a BIG bowl) and stir until the cereal is all gooey and
coated. Spread mixture into a 13x9x2 pan and pack down to
form a flat top. Place in refrigerator to cool.

Heat chocolate and butterscotch chips in the top of a double
boiler until melted and blended. Pour this chocolate mixture
over the top of the Rice Krispies mixture, spread thin, and
return the pan to the refrigerator to set.

Note: the original recipe calls for coating the pan with a
vegetable cooking spray, but I've never done so.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Less than 30 minutes
Personal Notes:
Personal Notes:
I found the original Scotcheroo recipe that
Mom cut out of a Kellogg's coupon book. Not sure of the
year, but I remember eating these when I was really little.
Store in the fridge, but be sure to warm them to room
temperature for cutting and eating.




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