"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Scotcheroos Recipe

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This recipe for Scotcheroos, by , is from The Elsbernd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Elsbernd

Category:
Category:

Ingredients:  
Ingredients:  
Bars:
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies cereal

Frosting (Optional):
1 cup chocolate chips
1 cup butterscotch chips
1 tbsp butter

Directions:
Directions:
Bars:
Combine sugar and corn syrup in 3 quart saucepan. Cook over medium heat, stirring often until it boils. Remove from heat and stir in peanut butter. Mix well. Add Rice Krispies and stir until well blended.

Frosting:
Melt chips over hot, not boiling water, stirring until well blended. Remove from heat. Spread evenly over Rice Krispies. Cool until firm.

 

 

 

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