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Scotcheroos
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Rating : 0
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Main Ingredient
Rice Krispies Cereal
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Category: Desserts
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Private
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Source:
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Notes:
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Posted By: Karebear
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Posted On: Jun 08, 2021
Number of Servings:
Ingredients:
- 16 ounces - Karo Light Corn Syrup
- 18 ounces - Peanut Butter Creamy
- 1/8 cups - Butterscotch Chips
- 8 cups - Rice Krispies Cereal
- 1 cups - Semi-Sweet Chocolate Chips
- 1 cups - Butterscotch Chips
- 16 ounces - Karo Light Corn Syrup
- 18 ounces - Peanut Butter Creamy
- 1/8 cups - Butterscotch Chips
- 8 cups - Rice Krispies Cereal
- 1 cups - Semi-Sweet Chocolate Chips
- 1 cups - Butterscotch Chips
Directions:
Coat a large rimmed cookie sheet or jelly roll pan (12 X 17) with cooking spray.
In a large pot on the stove, melt the peanut butter, corn syrup, and butterscotch chips over medium heat, stirring constantly with a rubber spatula, until combined. Turn heat to low; working quickly, add the Rice Krispies 1 cup at a time, stirring until the cereal is completely coated in the peanut butter mixture. (You may not use all 8 cups of cereal. Be sure peanut butter mixture is heavy compared to cereal base).
Take the pot off the heat, dump contents into the prepared baking pan, and using a sheet of wax paper or plastic bags to protect your hands from the still-hot mixture, press it into an even layer. Set aside.
In a small bowl, heat the chocolate chips and butterscotch chips together in a microwave for 30 seconds, then stir. Continue 15-second sessions and stirring until the mixture is smooth. Spread evenly on top of the cereal base with a spatula.
Chill in the fridge for 1 hour. Remove from fridge and slice into bars.
Store in an airtight plastic container at room temperature, with wax paper between each layer to stop sticking.
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