Wednesday, August 6, 2014


If a Peanut Butter Bar and a Rice Crispy Treat were to have a baby, the'd have a Scotcheroo.
Peanut butter, rice cereal, chocolate, and a little butterscotch make this yummy no-bake treat.


1-1/2 cups creamy peanut butter
1 cup sugar
1 cup light corn syrup
Scant 6 cups Rice Crispy cereal
1-2/3 cups butterscotch chips
1 cup semi-sweet chocolate chips

Combine peanut butter,sugar, and corn syrup in large saucepan. Cook over medium-low heat, stirring frequently, until melted. Remove from heat. Add cereal; stir until thoroughly coated. Press onto bottom of a greased 9 x 13 x 2 inch baking dish (or 9 x 9 if you want a thicker bar). Microwave butterscotch morsels and semi-sweet chocolate morsels in large, bowl for 1 minute; stir. Microwave at additional 10- to 20-second intervals, until melted and smooth.  Spread over cereal mixture. Refrigerate for 15 to 20 minutes or until topping is firm. Cut into bars.

 Into a large saucepan combine 1-1/2 cups of peanut butter
 1 cup light corn syrup
 and 1 cup sugar.  Melt over medium-low heat
 stirring frequently, until melted.
 Now add a little less than 6 cups of rice cereal (about 5-1/2 - 5-3/4 cups).
I've found that 6 is too much and the bars are dry.
 Mix until thoroughly coated in peanut butter mixture.
 Press into the bottom of a greased pan.  I used a 9 x 13, but if you want a thicker bar, use a square pan (9x9, or 8x8).
 In a medium microwave-safe bowl, add 1-2/3 cup butterscotch chips
 and 1 cup semi-sweet chocolate chips
 Melt on low heat in the microwave until smooth and melted. 
 Frost the bars and then refrigerate 15-20 minutes until the chocolate has set.

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