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Chocolate Scotcheroos


* 1 cup corn syrup
* 1 cup granulated sugar
* 1 cup creamy OR crunchy peanut butter
* 5 cups Rice Krispies
* 6 oz. semi-sweet chocolate chips
* 6 oz. butterscotch chips - see Notes below


Put corn syrup and sugar in sauce pan. Bring to boil and immediately remove from heat.

Stir in peanut butter.

Pour Rice Krispies� in greased 9" X 13" pan. Add peanut butter mixture and mix well. Lightly press into pan.

Melt chocolate and butterscotch chips in the microwave or in a double boiler.

Pour over Rice Krispies� mixture and spread evenly.

Refrigerate for at least 1/2 hour to firm.

Remove from refrigerator, let sit 5 minutes, then cut into squares.

Keep refrigerated.

Submitted By

Angela Tyler

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What do you think about this recipe? Date
    By Rhnee2006-12-22 06:01:33

I have found that if a 1/4 teaspoon of crisco is added to the choc/scotch chips then the topping isn't so brittle and if some butter is added to the rice krispie/corn syrup portion then they don't get so hard either.... I think I adjusted receipe to add 1/4-1/2 Cup butter. I have been making them this way for many years and they stay chewy instead of hard to cut, with choc breaking off etc.

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