Ingredients
Method
Preparation
- In a large saucepan over medium heat, combine the sugar and corn syrup. Bring this mixture to a boil while stirring constantly.
- Once it boils, remove the saucepan from heat and stir in the peanut butter until it becomes smooth.
- Next, add the Rice Krispies to the mixture and stir until they are well coated.
- Press the mixture firmly into a greased 9x13 inch pan.
Topping
- In a microwave-safe bowl, melt the semisweet chocolate chips and butterscotch chips together. Stir until the mixture is smooth.
- Pour the melted chocolate mixture over the cooled Rice Krispies base and spread it evenly.
- Allow the Scotcheroos to cool until they are set before cutting them into squares.
Notes
Store Scotcheroos in an airtight container at room temperature for up to a week. They can also be refrigerated, but may become firmer. For customization, add toppings like crushed nuts, sprinkles, or a drizzle of white chocolate.