Scotcharoos recipe

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Ingredients

1 cup light corn syrup
1 cup white sugar
1 ½ cups peanut butter
6 cups crisp rice cereal
½ cup semisweet chocolate chips
½ cup butterscotch chips

Nutrition Info

239.8 calories
carbohydrate: 33.8 g
cholesterol: : -
fat: 10.6 g
fiber: 1 g
protein: 4.9 g
saturatedFat: 3.5 g
servingSize: -
sodium: 139.7 mg
sugar: 16.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Generously butter a 9x13 inch baking pan. Set aside.

  2. In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.

  3. Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.

  4. In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

Recipe Yield

24 bars

Recipe Note

Our mother made these for us as kids, and they continue to be a family favorite. A wonderful combination of peanut butter, and chocolate, and butterscotch with a crispy texture.

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