Saturday, April 9, 2011
Every Easter/ Spring Break, we have to have Scotcharoos. I got this recipe years ago from my sister-in-law, Ada and we've been making it every Easter since.
2 cups light corn syrup
2 cups peanut butter
1 13oz box rice krispies
1 pkg. chocolate chips (semi sweet)
1 pkg. butterscotch chips
Butter two large sided cookie sheets ( you know the kind all Mormons have) (or you can use two 9 x 13. The scotcharoos will be thicker.)
Combine sugar and syrup in a large pan (needs to be at least 3 qt) Cook until mixture begins to bubble, stirring frequently. Remove from heat; Stir in peanut butter. Mix well. Add cereal and stir until your arm falls off. Press into the prepared pans. Melt the chips in the microwave (don't burn it) Stir and spread over the cereal bars. Cool in fridge until topping is set. Cut and eat with family and friends on your Easter picnic!