CHOCOLATE SCOTCHEROOS
INGREDIENTS:
1 CUP SUGAR
1 CUP LIGHT KARO SYRUP
1 CUP PEANUT BUTTER
6 CUPS RICE KRISPIES
BRING 1 CUP SUGAR AND 1 CUP KARO SYRUP TO BOIL IN A 3 QUART SAUCEPAN. REMOVE FROM HEAT AND BLEND IN THE 1 CUP OF PEANUT BUTTER. ADD THE RICE KRISPIES. PRESS INTO A BUTTERED 9 X 13 PAN. MELT OVER HOT WATER 1 PACKAGE OF CHOCOLATE CHIPS AND 1 PACKAGE OF BUTTERSCOTCH MORSELS. SPREAD OVER THE RICE KRISPIE MIXTURE AND ALLOW TO COOL. CUT IN SQUARES AND ENJOY.
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