Chocolate Scotcheroos Recipe
This recipe is from an old cookbook, Kellogg Kitchens
Favorite Recipes Cookbook, Kellogg Company, 1991.
CHOCOLATE SCOTCHEROOS
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups KELLOGG'S RICE KRISPIES cereal
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
1 package (6 oz., 1 cup) butterscotch morsels
1. Measure corn syrup and sugar into large saucepan.
Cook over medium heat, stirring frequently, until sugar
dissolves and mixture begins to boil. Remove from
heat. Stir in peanut butter. Mix well. Add
KELLOGG'S RICE KRISPIES cereal. Stir until well
coated. Press mixture into 13x9x2-inch pan coated with
cooking spray.
2. Melt chocolate and butterscotch morsels together
in small saucepan over low heat, stirring constantly.
Spread evenly over cereal mixture. Let stand until
firm. Cut into 1 x 2-inch bars to serve.
Yield: 48 bars.
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