Of all the things I've baked over the years, I have never made Kellogg's Chocolate Scotcheroos. Seriously, never have. But I have ate one anytime they were offered at a party, pot-luck, bake sale, birthday party, etc. I see my blog as not only a way for me to share delicious treats with you, but also my very own virtual cook book of all my favorites.
And, if you have never made this scotcheroos, you must! They are outstanding; a chewy and sweet base topped with creamy chocolate and butterscotch.
Classic Chocolate Scotcheroos
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
6 cups rice krispies
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Lightly butter a 9 x 13 pan and set aside. Measure out all ingredients so you're ready to go.
Pour corn syrup and sugar into large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
Remove from heat. Stir in peanut butter. Mix until smooth. Add in rice krispies. Stir until well coated.
Pour mixture into prepared 9 x 13 pan and press down.
In a separate microwave safe bowl, melt chocolate and butterscotch chips by microwaving on medium heat for 45 second bursts, stirring between each burst, until smooth. Spread evenly over cereal mixture.
Let stand at room temperature, uncovered, until firm. When cool and set, cut into bars and serve.
Source: Kellogg's Rice Krispie box
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