Chocolate Scotcheroos

A classic no-bake treat with crisp rice cereal held together by a sweet peanut butter mixture and topped with a rich layer of melted chocolate and butterscotch. These easy bars are chewy, crunchy and perfect for cutting into small squares.

Chocolate Scotcheroos

Servings: About 24 bars
Prep Time: About 15 minutes, plus cooling
Cook Time: About 5 minutes

Ingredients:

• 1 cup granulated sugar
• 1 cup light Karo corn syrup
• 1 cup peanut butter
• 6 cups Rice Krispies cereal
• 1 package chocolate chips
• 1 package butterscotch morsels

Instructions:

1. Butter a 9 x 13-inch baking pan and set aside.
2. Combine the sugar and light corn syrup in a 3-quart saucepan.
3. Bring the mixture to a boil, then immediately remove it from the heat.
4. Stir in the peanut butter until completely blended and smooth.
5. Add the Rice Krispies and stir until the cereal is evenly coated.
6. Transfer the mixture to the prepared pan and gently press it into an even layer.
7. Melt the chocolate chips and butterscotch morsels together over hot water, stirring until smooth.
8. Spread the melted chocolate-butterscotch mixture evenly over the cereal layer.
9. Allow the Scotcheroos to cool until the topping is set.
10. Cut into squares and serve.

Tip: Don't continue boiling the sugar and corn syrup after it reaches a boil. Overcooking the syrup can make the finished Scotcheroos hard rather than pleasantly chewy.

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