Friday, December 24, 2010

Scotcheroos

These bars remind me of high school cross country (which was looong ago, I might add).  Every week before our meet, the team would have a spaghetti dinner and there were always scotcheroos for dessert.  I ate lots and lots of these bars in high school, and they continue to remain a favorite of mine.  These are not fancy, but the combination of crunchy cereal, smooth peanut butter, and the creamy chocolate topping is addicting!
SCOTCHEROOS
From Nestle Classic Recipes

INGREDIENTS
1 1/2 cups creamy peanut butter
1 cup granulated sugar
1 cup light corn syrup
6 cups toasted rice cereal
1 2/3 cups (11 ounces) butterscotch chips
1 cup (6 ounces) semi-sweet chocolate chips

DIRECTIONS
1. Coat a 13 x 9 inch baking pan with cooking spray.

2. Combine sugar and corn syrup in large saucepan.  Cook over medium-low heat, stirring frequently, until melted.  Add peanut butter and stir until peanut butter is melted and combined with the sugar mixture. Remove from heat.  Add cereal; stir until thoroughly coated. Press into bottom of prepared baking pan.

3. Microwave butterscotch chips and chocolate chips in large microwave-safe bowl for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spread over cereal mixture.

4. Refrigerate for 15 to 20 minutes or until topping is firm. Cut into bars.

1 comment:

  1. Is there any substitute you can suggest for granulated sugar?

    ReplyDelete