Measure out rice krispies into a large bowl. In a sauce pan, bring sugar and corn syrup to a boil on medium heat while stirring.
Take off heat and add peanut butter. Add to rice krispies, then spread out on a cookie sheet.
Melt butterscotch and chocolate chips in 30 second intervals. Stir every thirty seconds. When melted and creamy, spread on top of the rice krispies and let it set in fridge or freezer. Cut into squares. Eat.
Originally Submitted
11/1/2010
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