Sweet Goodness.
I think this might be a Rice Krispey recipe, not sure. All I know is I've loved these ever since I was little.
Ingredients:
1 Cup Sugar
1 Cup Light Corn Syrup
1 Cup Creamy Peanut Butter
6 Cups Rice Krispies
Topping:
1 Cup Semi-Sweet Chocolate Chips
1 Cup Butterscotch Chocolate Chips
Combine sugar and corn syrup in a large sauce pan over medium heat. Once it starts to bubble, remove from heat and add peanut butter. Once it's well mixed, fold in Rice Krispies. Pour mixture into a 9 x 13 cake pan.
Melt butterscotch chips and semi-sweet chocolate chips in a microwave safe bowl for 30 seconds. Remove and stir. Repeat one to two more times. Once completely melted, pour over Rice Krispey mixture and spread evenly. Cut soon after or else they harden and it's really hard to cut after that.
Oh and as a little side note, make sure you lick the spoons. It's delicious and you don't have to worry about salmonella poisoning like with cookie dough so lick away!
But...
ReplyDeletebut...
Where's the scotch? ;)
These look so crunchy tasty good. I don't like sweets but I'd be a fool not to try these.
Also on a side note... if you want the best taste possible you have to use NESTLE butterscotch chips. Am I right Jardine girls???
ReplyDeleteSuzie, you are right, of course. Also, this really IS a Kellogg's recipe, as Brie thought. I got it from the box of Rice Krispies about 30 years ago, and their name for them was "Chocolate Butterscotch Scotcheroos." Naturally, we cut it down to just Scotcheroos.
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