Scotcheroos (aka Peanut Butter Rice Crispy Treats)

 

Scotcheroos (aka Peanut Butter Rice Krispy Treats)
Recipe revised by Tammy Hernandez
 
6 Cups Rice Krispy Cereal
1 Cup light Karo Syrup
l Cup sugar(*Iput about half of that)
1 HEAPING Cup of Peanut Butter
Semi Sweet Chocolate Chips – Original recipe called for 2 cups, I use apx 1 cup
Butterscotch Chips(optional – but better with them! I just sprinkle them over the chocolate…apx ½ cup)
 
Preheat oven to 350 degrees.
Lightly Coat a 9x 13 pan with non-stick “spray”
 
Measure the 6 cups of Rice Krispies into LARGE bowl and set aside.
 
Combine Karo Syrup and Sugar. Stir well and microwave on high for 80 seconds.
Add the heaping cup of peanut butter.
Combine very well. Put back in microwave for 70 seconds.
 
Pour this gooey mixture over the cereal and mix it all up. (This is where I eat samples to make sure it tastes ok.)
Pat cereal mixture into the pan.
 
Sprinkle some chocolate chips on top. (I open a 12-oz bag put about half the bag on top.)
Then sprinkle some butterscotch chips on top. (A lot less than the chocolate. . . but I’ve never measured. Do it to your taste.) Start with maybe less then ½ cup —  or you can leave these off altogether.
 
Pop this into the oven 5minutes or until the chips are soft enough to spread. (On a hot day youcan even melt the chips in a Pyrex bowl in your microwave.) Spread chocolate evenly all over the cereal mixture and try to let these yummy treats cool before you devour them. (To speed the process along, you might try putting them in the fridge.)
 
So easy! So fast! So hard to eat just one!

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