Recipe for Scotcheroos
A crunchy and chewy peanut butter rice krispie treat topped with a mixture of chocolate and butterscotch, this recipe for scotcheroos has been perfected in my family over generations!
Servings: 24
Ingredients
- 1 cup (230g) granulated sugar
- 1 cup (327ml) corn syrup
- 1 cup (246g) peanut butter
- 1 tsp vanilla
- 6 cups (162g) rice krispie cereal
- 1 1/2 cups (300g) milk chocolate chips
- 1 1/2 cups (300g) butterscotch chips
Instructions
- In a medium sauce pan, melt together the sugar and corn syrup until it just begins to boil.
- Once it starts boiling, remove from heat.
- Add in the peanut butter and vanilla. Stir until combined.
- Pour over Rice Krispies and stir to coat evenly.
- Press into a greased 9x13 pan.
- Melt the chocolate chips and butterscotch chips in the microwave, stirring every 30 seconds until completely smooth.
- Pour and spread over the Rice Krispies. Allow to cool completely before cutting.
Nutrition
Calories: 261kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 144mg | Potassium: 79mg | Fiber: 1g | Sugar: 37g | Vitamin A: 501IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 2mg
