One of the girls' favorite sweet snacks is a quick and easy one called Scotcheroos. They're on the rainy afternoon menu today before tomorrow's cinnamon roll baking spree. Think ooey, gooey, peanut buttery, chocolate goodness... Hungry yet?
Scotcheroos
Bottom Layer:
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups (give or take - it's just the way I cook) crisp rice cereal
Top Layer:
1/2 package of chocolate chips
1/2 package of butterscotch chips
For the bottom layer, combine corn syrup and sugar in a saucepan on medium heat. Heat to boiling, stirring constantly. Remove from heat and stir in peanut butter then add rice cereal. Spread into a greased 9x13 pan.
For the top layer, combing chocolate chips and butterscotch chips in a microwave-safe bowl. Microwave for one minute and stir until completely melted. Spread over the bottom layer. Cool, cut and enjoy!
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