Scotcheroos

Yield: 8 pieces

You will love these butterscotch rice krispies treats with peanut butter and chocolate.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

1/3 cup sugar
1/3 cup light corn syrup*
1/3 cup creamy peanut butter
2 cups rice krispies cereal
1/3 cup semi-sweet chocolate chips
1/3 cup butterscotch morsels

Instructions

Butter a 9-inch loaf pan (or use cooking spray or line it with parchment paper).
In a small sauce pan over medium heat, melt the sugar and brown rice syrup. Swirl the pan as it melts and bubbles to ensure the sugar granules are completely dissolved. Turn off the heat, then stir in the peanut butter.
Stir the cereal into the peanut butter mixture, and then press it into an even layer in the loaf pan.
Place the chocolate chips and butterscotch morsels in a small microwave-safe bowl.
Melt the chocolate chips and butterscotch morsels in the microwave in 30 second intervals. Pour this over the cereal and let set before slicing and serving.

Notes

light corn syrup: Light corn syrup is the original ingredient for scotcheroos, but I've used honey and brown rice syrup in its place successfully.
creamy peanut butter: Creamy no-stir peanut butter works best for this recipe.
chocolate chips: Semisweet chocolate chips are best here; milk chocolate is too sweet.
butterscotch chips: Sometimes called butterscotch morsels, these are next to the chocolate chips in the baking aisle.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 245Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 145mgCarbohydrates: 41gFiber: 1gSugar: 32gProtein: 3g