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| Scotcharoos |
"Our mother made those for us as youngsters, and that they remain a circle of relatives favorite. A top notch mixture of peanut butter, and chocolate, and butterscotch with a crispy texture."
Ingredients :
- 1 cup light corn syrup
- 1 cup white sugar
- 1 1/2 cups peanut butter
- 6 cups crisp rice cereal
- 1/2 cup semisweet chocolate chips
- half of cup butterscotch chips
Instructions :
| Prep : 15M | Cook : 24M | Ready in : 1H30M |
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- Generously butter a 9x13 inch baking pan. Set apart.
- In a huge pot, mix collectively corn syrup, sugar, and peanut butter. Cook over medium heat, stirring till peanut butter melts. Bring combination to a boil. Remove from warmth, and stir in crisp rice cereal.
- Transfer aggregate into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
- In a medium saucepan, over medium low warmness, melt chocolate chips and butterscotch chips until easy. Spread over pinnacle of bars and let bars cool. Cut into squares.
Notes :
- Reynolds® Aluminum foil may be used to preserve meals moist, prepare dinner it lightly, and make smooth-up easier.
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