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.

Go Back to the Recipe Index