Saturday, June 14, 2008

Peanut Butter Scotcharoos

Peanut Butter Scotcharoos
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 cup peanut butter
  • 6 cups rice krispies
  • 1 cup butterscotch chips
  • 1 cup semi-sweet chocolate chips
Lightly grease a 9x13 pan. Combine sugar & corn syrup in pot over medium heat, stirring constantly. Once the sugar has dissolved remove from heat. Add peanut butter and mix into sugar syrup until smooth. Add your rice krispies and stir till completely coated. Pour into your greased 9x13 pan and smooth out.

In a small pan combine butterscotch & semi-sweet chips over low heat, stirring constantly until smooth. Pour over the rice krispies in pan. You can either let them cool at room temperature or in the fridge. The chocolate will set at room temperature. Cut & serve.

1 comment:

Michelle said...

I was a thankful recipient of this yummy dessert. Thanks Kamille. I've never seen your blog site before. This is so cool!