| previous | next |
Title: Scotcheroos
Categories: Dessert
Yield: 1 Servings
| 1 | c | Light corn syrup |
| 1 | c | Sugar |
| 1 | c | Peanut butter |
| 6 | c | Rice Krispies® |
| 1 | c | Chocolate chips |
| 1 | c | Butterscotch chips |
Bring corn syrup and sugar to a boil in a large pan. Remove from heat. Stir in peanut butter till melted. Stir in Rice Krispies. Press into buttered 9 x 13-inch pan. Melt chips together in double boiler; spread over top of Rice Krispie mixture. Refrigerate 15 minutes. Cut into squares.
Posted to EAT-L Digest 12 Mar 97 by nancee previous next