Monday, September 7, 2009


Really, they're not Scotcheroos since I didn't use butterscotch chips, I used peanut butter. Butteroos? I think peanut butter made them 100% better!


1 cup creamy peanut butter
1 cup granulated sugar
1 cup light corn syrup
6 cups toasted rice cereal
1 cup butterscotch chips (I used peanut butter)
1 cup semisweet chocolate chips

Line bottom of 13x9 inch baking dish with parchment paper and coat with cooking spray.

Combine peanut butter, sugar, and corn syrup in a large saucepan. Cook over medium-low heat, stirring frequently, until blended. Remove from heat. Add cereal; stir until thoroughly coated. Press onto bottom of baking pan.

Microwave butterscotch chips (ahem, peanut butter) and chocolate chips in a microwave safe bowl on high power for 1 minute. Stir. Microwave an additional 10-20 second intervals, stirring until smooth. Spread evenly over cereal mixture. Refrigerate for 15-20 minutes or until topping is firm. (Or cover and let sit overnight). Cut into 24 bars.

(Makes 24? I didn't cut mine that small!)
(Mixing magazine 2009)

These are great and dangerous--they went quickly! Our neighbors enjoyed them too. Riley even ate more squash and zucchini so he could have another one!

No comments:

Post a Comment