These scotcharoos were made by my mother when I was a kid, and they continue to be a family favorite. They have a wonderful combination of peanut butter, chocolate, and butterscotch with a crispy texture.
Ingredients
- unsalted butter: 1 Tbsp (or as needed)
- ½ cups peanut butter: 1 piece
- light corn syrup: 1 cup
- white sugar: 1 cup
- crisp rice cereal: 6 cups
- semisweet chocolate chips: 0.5 cup
- butterscotch chips: 0.5 cup
Metric Conversion
Stages of cooking
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Generously butter a 9x13-inch baking pan; set aside.
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Mix together peanut butter, corn syrup, and sugar in a large pot. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from the heat.
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Stir in rice cereal until well combined. Transfer mixture into the prepared pan. and pat it down with buttered hands.
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Melt chocolate chips and butterscotch chips in a medium saucepan over medium-low heat; stir until smooth. Spread over top of bars.
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Cool completely, about 20 minutes, before cutting into 24 squares.
