Scotcheroos

Standard

This weekend is Destination Bunco for my Bunco group. Watch out Lake of the Ozarks…here we come 😉 I wanted to bring something sweet to munch on and found this recipe in my magazine clippings. It came out of Mixing Bowl magazine. They have a website mixingbowl.com . It looks like a cool website. I will have to check it out when I have more time.

Scotcheroos

  • Nonstick cooking spray
  • 1 cup of creamy peanut butter
  • 1 cup sugar
  • 1 cup light corn syrup
  • 6 cups toasted rice cereal
  • 1 cup butterscotch chips
  • 1 cup semisweet chocolate chips

Spray 9 x 13 really well with cooking spray. Combine peanut butter, sugar and corn syrup in a saucepan. Cook over med-lo heat, stirring frequently until blended. Remove from heat. Add to cereal, stir until thoroughly coated. Press onto bottom of baking pan.

Microwave butterscotch and semisweet chocolate chips in a microwave safe bowl on high for 1 minute. Stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Spread evenly over cereal mixture.
Refrigerate for 15 to 20 minutes or until topping is firm. (Can also cover and let sit overnight). Cut into bars.

 

Ingredient Line Up.

Combine syrup, sugar and peanut butter over med lo heat until combined

Mix peanut butter mixture with the rice crispy cereal.

Press into a well-greased 9 x 13 pan.

Melt chocolate and butterscotch chips in microwave.

Pour on top of cereal mixture. Let chocolate harden.

Scotcheroos

 

Simple. Tasty.

~Relish Food & Life

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