TASTY HOLIDAY: How to make scotcheroos

In a saucepan, melt together the Caro syrup and sugar.

Bring the mixture to a boil.

Add the peanut butter and stir well into the mixture.

Once combined, add the crispy rice cereal and mix until evenly coated.

Press the mixture into a greased 13 by 9 inch pan.

In another saucepan, cook together the chocolate chips and butterscotch chips over low heat until smooth.

Frost the top of the Scotcheroos with the chocolate and butterscotch mixture.

Set aside for about 45 minutes or until firm.

Cut into bars and serve.

Equipment Needed

Spice Level: