Cakes
Scotcharoos Recipe
Prep Time | 15 minutes |
Cook Time | 15 minutes |
Passive Time | 60 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 1 cup light corn syrup
- 1 cup white sugar
- 1 1/2 cups peanut butter
- 6 cups Crisp Rice Cereal
- 1/2 cup semisweet chocolate chips
- 1/2 cup butterscotch chips
Ingredients
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Instructions
- Generously butter a 9x13 inch baking pan. Set aside.
- 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 a medium 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.
Recipe Notes
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.