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Chewy scotcheroos -- filled with chocolate, peanut butter, and butterscotch -- are a delicious dessert ready in less than 15 minutes!
- 6 cups Rice Krispies cereal
- 1 cup Peanut butter
- 1 cup Sugar
- 1 cup Light corn syrup
- 12 oz Chocolate chips
- 12 oz Butterscotch chips
Grease a 9x13-inch pan and set aside.
Pour Rice Krispies into a large bowl and set aside.
Bring sugar and corn syrup to a boil in a medium pot, stirring constantly. Do not over cook -- just boil until the sugar has dissolved.
Remove from the heat and stir in the peanut butter until mixed well.
Pour the peanut butter mixture over the Rice Krispies and mix well.
Pour into the greased 9x13-inch pan and gently press down with a spatula.
Melt chocolate chips and butterscotch chips together in a small pot or double boiler, stirring constantly on low heat. Pour over pressed Rice Krispies and let set before cutting and serving.
- Do not over boil the sugar mixture. Just cook until it is dissolved and starts to boil.
- You can add a tablespoon of coconut oil to the chocolate/butterscotch mixture to help it spread easier.
- Let this cool/harden completely before cutting.