Scotcheroos
Ingredients
The base
-
1
cup
corn syrup
-
1
cup
granulated sugar
-
ΒΌ
tsp
salt
-
1
cup
creamy peanut butter
-
1
tsp
vanilla extract
-
6
cups
crispy rice cereal
The topping
-
1
cup
semi-sweet chocolate chips
-
1
cup
butterscotch chips
Instructions
- Prepare a 13 by 9-inch baking dish by buttering it or lining it with parchment paper.
- In a medium pot, whisk together corn syrup, sugar, and salt, and cook over medium heat until it begins to boil.
- Remove from heat and stir in peanut butter and vanilla extract.
- Add crispy rice cereal and fold to coat evenly.
- Spread the mixture into the prepared pan using a greased spatula.
- Melt chocolate chips and butterscotch chips in a microwave-safe bowl, heating in intervals and stirring until smooth.
- Pour the melted chocolate mixture over the cereal layer and spread evenly.
- Chill in the fridge for about 20 to 30 minutes to set.
- Cut into 24 squares and store in an airtight container.
Nutrition Facts (estimated)
Servings
24
Calories
243
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
120mg
Cholesterol
1mg
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