Sunday, March 21, 2010

CHOCOLATE SCOTCHEROOS

1 cup sugar
1 cup white corn syrup
1 pkg (12-oz) chocolate chips
1 pkg (12-oz) butterscotch chips
1 cup creamy peanut butter
6 cups crispy rice cereal

In a 3-quart saucepan, combine the sugar and corn syrup. Cook the mixture over a medium heat, stirring frequently, until the mixture begins to boil. Remove the pan from the heat. Stir in the peanut butter until melted, mixing well. Add the crispy rice cereal and stir until well blended. Press the mixture evenly into the prepared pan. In the microwave or on the stove over hot, not boiling, water, melt the chocolate chips with the butterscotch chips. When completely melted and blended, spread the mixture evenly over the cereal mixture. Allow to cool. Cut into squares or rectangle bars.

Note: In extremely hot weather, keep refrigerated.


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