Monday, June 8, 2009


1 Cup Sugar
1 1/2 Cups Light Corn Syrup
1 1/2 Cups Creamy Peanut Butter
9 Cups Rice Krispy Cereal
2 Cups Milk Chocolate Chips
1 1/2 Cups Butterscotch Chips

In a microwave-safe dish, combine sugar, syrup, and peanut butter. Microwave until mixture is smooth and sugar is dissolved (approximately 3 minutes, stirring occasionally.) Add rice cereal and mix until well-coated. Spray a cookie sheet with non-stick spray and press the coated cereal into the sheet until flat and even. Set aside.

In a microwave-safe dish, combine chocolate and butterscotch chips. Microwave until chips are melted, stirring occasionally.

Poor chocolate onto the cereal and spread evenly. Place cookie sheet into the refrigerator until chocolate has hardened (close to 10 minutes.)

Cut with a sharp knife and serve.

(I make these at work almost every day. Everyone says I make the best Scotcheroos! People come and ask for them all the time. The managers won't buy them unless I'm the baker that made them! Definitely a great dessert hit!)

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