Egg & Toast

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Chocolate Scotcharoos From the kitchen of kelpiep

  • 1 c. sugar
  • 1 c. light corn syrup
  • 1 c. (6 oz pkg) Semi-Sweet Chocolate Chips
  • 1 c. (6 oz pkg) Butterscotch Chips
  • 1 c. peanut butter
  • 6 c. Rice Krispies


  1. Combine sugar & syrup in 3 qt. saucepan. Cook over moderate heat, stir frequently, until mixture begins to bubble. Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies; stir until blended. Press into buttered 13” x 9” pan.
  2. Melt Chocolate & Butterscotch chips together over hot but not boiling water, stirring until well-blended. Remove from heat; spread evenly over Rice Krispies mixture. Cool until firm.

Cut into bars.

Yield: 48 bars, 2” x 1”