Perfect for any occasion, these Scotcheroos aren’t just a dessert, they’re a memory. Whether you’re whipping up a batch for a family gathering or simply satisfying a sweet tooth, these treats are sure to please everyone who takes a bite.
Ingredients:
- 6 cups puffed rice cereal (such as Rice Krispies)
- 1 cup creamy peanut butter
- 1 cup light corn syrup
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup sugar
Method:
Lightly grease a 9×13 inch baking pan with cooking spray or butter.
In a large saucepan, combine 1 cup sugar and 1 cup light corn syrup. Cook over medium heat, stirring frequently, until the sugar dissolves and the mixture begins to boil.
Remove from heat and stir in 1 cup creamy peanut butter until well combined.
Add 6 cups of the puffed rice cereal to the saucepan and stir gently until the cereal is evenly coated with the peanut butter mixture.
Press the mixture into the prepared pan to create an even layer.
In a microwave-safe bowl, combine 1 cup semi-sweet chocolate chips and 1 cup butterscotch chips.
Microwave in 30 second intervals, stirring after each interval, until the chips are melted and smooth.
Spread the melted chocolate and caramel mixture over the cereal in the pan.
Refrigerate the Scotcheroos for at least 1 hour or until the topping has set.
When set, cut into squares and serve.
