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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scotcharoos Recipe

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This recipe for Scotcharoos is from The Brown 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 light corn syrup
1 cup white sugar
1 1/2 cups peanut butter
6 cups crisp rice cereal
1/2 cup butterscotch chips
1/2 cup semisweet chocolate chips
Directions:
Directions:
In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal. Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan. In saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
Alternative - add butterscotch chips in right after mixture boils until they are melted, then add cereal, etc. Let bars cool then frost with chocolate frosting.

 

 

 

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