Ingredients:1 cup Karo Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 bag semi-sweet chocolate chips
1 bag butterscotch chips
Directions:
1: Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
2: Pour into greased 13x9-inch pan and pat into place.
3: Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
4: Cool at least 45 minutes, or until firm. Cut into bars.
1 comment:
a sneaky trick my grandma taught me was to use the swirl chips! it makes the scotcheroos taste sooo good!
Ashley- Cassie's friend
Post a Comment