Directions: |
Directions:Cook sugar and Karo syrup in a large pan until full boil over medium heat. Stir in peanut butter until well blended. Add rice krispies. Stir until peanut butter mixture is evenly distributed over rice krispies, stirring gently.
Pour unto a lightly buttered jelly roll pan (or a rimmed cookie sheet) and press into place, when cool enough to touch, with your hands, extending the mixture to the edges. Melt the chocolate and butterscotch chips over medium heat (stir constantly once it begins to melt) or use a microwave to melt the chips. When completely melted, stir and pour/spread over the top of the peanut butter/rice krispies mixture. Let cool before cutting into small squares. (It freezes well without cutting, of after cutting--if you separate layers with plastic wrap.) |
Personal
Notes: |
Personal
Notes: My mother began making this cookie (more like a brownie in terms of the shape and how it's baked/cut) in the 1970s and its been on every one of my Christmas cookie trays ever since. It's best when the sugar/Karo syrup isn't boiled too long (it needs to just begin to get to full boil, but not remain at that point very long!) This is a favorite cookie for those who enjoy the chocolate/butterscotch flavors combination and who enjoy a chewy "cookie" topped with chocolate. Any kind of "real" chocolate chip works--milk chocolate, dark chocolate, regular chocolate. Makes ALOT of small square/rectangle "cookies."
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This recipe for Chocolate Scotcheroos is from