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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Scotcheroos Recipe

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This recipe for Scotcheroos is from Bernie Hamm's Kitchen, 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 (Agave Nectar)
1 cup Sugar (Raw)
1 cup Peanut Butter (Fierce contention over
Chunky vs. Smooth, I like to use Almond Butter too!)
6 cups Rice Crispies Cereal (Puffed brown rice alt.)
1 cup each Chocolate Chips & Butterscotch chips
(I don't mess with that.. unless I make it dark choco)
Directions:
Directions:
1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.

2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
1.3 hours
Personal Notes:
Personal Notes:
If you ask any Hamm how to make Scotcheroos, they'll all reply, "A cup, a cup, a cup, a cup, a cup, six cups." Or at least that's how I was taught this precious family tradition. Here I got the original recipe from Kellogg's web page, and added my own "healthful" version for those that want it.

 

 

 

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