0 In Desserts

Chocolate Scotcheroos

Very few things make me as happy as this little bar cookie does.  I mean, come on!  Peanut butter, chocolate and Krispies?!  Ok.  I’m not kidding.  Get these ingredients and whip these chocolate scotcheroos up!  


1 cup Light Karo Syrup

1 cup Sugar

Bring to a boil in a saucepan.  You just want the granulated sugar to dissolve. 

Remove from heat and add:

1 cup Creamy Peanut Butter and mix well.

Pour that yumminess over 6 cups of Kellogg’s Rice Krispies in a large bowl and toss to coat.  

Next just press that goodness into a 9×13 pan.  

Lastly, you need to make a quick chocolate – butterscotch topping by melting 1/2 cup each of semi-sweet chocolate & butterscotch chips in a saucepan over low heat.  Once that is melted pour over your Krispies and spread over the top.  Also you may hear the hallelujah chorus because they are just that good.

I like to put these in the refrigerator for about 15-30 minutes to set the chocolate then remove from the fridge and cut into small squares.  

Sometimes I cut large squares because what’s the point of taking a small bite sized square when you can enjoy a large one?!  I mean FOR REAL!  Oh, and a glass of milk.  Milk is essential.  

No need to refrigerate these, but do place in an air tight container or storage bag for future enjoyment.  


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