Nancy’s Scotcharoos
Makes 9”x13” pan...and you're gonna want to eat the whole pan!
Ingredients
- 1 C sugar
- 1 C light corn syrup
- 1 C creamy peanut butter
- 6 C crispy rice cereal
- 1 C butterscotch chips
- 1 C semi-sweet chocolate chips
Instructions
- Combine sugar & syrup in a large saucepan. Cook over medium-high heat, stirring constantly, until mix begins to boils. Remove from heat and add peanut butter. Mix well. Add cereal, and gently mix until all cereal is coated. Press firmly into 9”x13” pan.
- Melt chips in microwave, in a microwave-safe bowl, 1 minute at a time, stirring after each minute. Chips should be well melted after 1.5 minutes. Just stir well and any remaining chips will melt in. Do not over-microwave! Do not melt over hot water/double boiler. Spread over bars, cool at room temperature until firm, then cut.