Although Kellogg’s originated this recipe, many of us have had it in our recipe boxes for a very long time.  Scotcharoos come together quickly and everybody loves them.  Try making them with Cocoa Krispies for even more chocolatey goodness!

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Scotcharoos - No-Bake Cookie

Course Dessert

Cuisine American

Servings 12

Ingredients

• 6 cups Rice Krispies original or cocoa flavor
• 1 cup light Karo corn syrup
• 1 cup sugar
• 1 cup smooth peanut butter
• 1 cup butterscotch chips
• 1 cup semi-sweet chocolate chips

Instructions

• Place Rice Krispies in a large bowl and set aside.       
• Cook corn syrup and sugar over medium heat stirring constantly until it just boils.
• Take the pot off the stove and add the peanut butter.   Stir until it melts and pour over Rice Krispies. Stir until Krispies are coated.
• Place mixture in a buttered 9 X 13 pan. Slightly press the mixture with your hands until it spreads out evenly.
  
• Combine butterscotch chips and chocolate chips and melt them in the microwave.   
  
• Spread mixture on top of Rice Krispies.
• Let stand until topping hardens (may need to place it in the refrigerator if you live in a warm climate).
• Cut into squares and serve.