Scotcheroos recipe

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Ingredients

  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 1 cup creamy peanut butter
  • 6 cups crisp rice cereal
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips

Instructions

  1. In a large saucepan, combine corn syrup and sugar. Cook over medium heat, stirring, until the sugar dissolves and the mixture just begins to boil. Remove from heat immediately.
  2. Stir in peanut butter until smooth.
  3. Add the crisp rice cereal and stir until evenly coated.
  4. Press the mixture firmly into a greased 9×13-inch pan.
  5. In a microwave-safe bowl, melt the chocolate chips and butterscotch chips together in 30-second intervals, stirring until smooth.
  6. Spread the melted mixture evenly over the cereal layer.
  7. Let cool completely until the topping is set, then cut into bars and serve.

Would you like me to also add a short description at the top (like “A no-bake chewy peanut butter treat topped with chocolate and butterscotch”) to make it blog/recipe ready?

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