How to Make Scotcheroos

Add 1 cup of white granulated sugar to a medium pot.

Add 1 cup of light corn syrup to the pot.

Set the heat to medium and stir until it boils, watching for bubbles.

Once boiling, stir for about 20 more seconds and remove from heat.

Immediately add 1 cup of peanut butter and stir until smooth.

Pour in 6 cups of Rice Krispy cereal and coat it in the mixture quickly before it sets.

Transfer the mixture to a 16x9 pan lined with parchment paper or sprayed with cooking spray.

Press the mixture down evenly in the pan.

In a pot with 1 inch of water, place a Pyrex bowl on top to create a double boiler.

Add 1 cup of butterscotch chips and 1 cup of semi-sweet chocolate chips to the bowl.

Set the heat to medium and stir periodically until melted.

Pour the melted chocolate evenly over the cereal mixture and spread it out.

Let it sit for 15 to 20 minutes to cool, then refrigerate for 30 minutes to 1 hour until set.

Lift the parchment paper to remove from the pan and place on a cutting board.

Cut into squares, yielding about 30 to 36 servings.

Equipment Needed

Spice Level: