Thursday, May 5, 2011

Scotcheroos

By Mary Johnson

  • 1 c white sugar
  • 1 c light corn syrup
    • Cook over medium heat in a saucepan and bring to a rolling boil for 1 minute, or until sugar is dissolved.  Remove from heat.
  • 1 c creamy peanut butter
    • Add to sugar & corn syrup mixture and mix well until all peanut butter is melted.
  • 6 c crispy rice cereal
    • Mix into sugar, corn syrup and peanut butter mixture.  Mix until evenly coated.  Press mixture into a sprayed 9x13 baking pan.
  • 1 c chocolate chips
  • 1 c butterscotch chips
    • Melt the chips together until smooth and well blended.  Spread over the top of the bars.  Chill until set, then cut into bars.

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