Post by April B. on Mar 26, 2003 10:02:12 GMT -6
Chitterlings Site Forum
Scotcheroos from the 50"s
Posted By: lindah
Date: Tuesday, 25 March 2003, at 2:21 p.m.
Scotcheroos
1 cup sugar
1 cup light corn syrup
1 cup smooth peanut butter
6 cups Rice Krispies
1 cup chopped semi-sweet chocolate
1 cup butterscotch chips
In a 3 quart saucepan, combine the sugar and corn syrup and bring to a boil.
Remove from heat.
Stir in peanut butter; mix well.
Add Rice Krispies, stirring until blended.
Press mixture into buttered 13x9x2-inch dish.
Melt chocolate and butterscotch chips together in a double boiler.
Remove from heat and spread over Rice Krispies mixture. Cool until firm. Cut into squares.
DO NOT REFRIGERATE!
Scotcheroos from the 50"s
Posted By: lindah
Date: Tuesday, 25 March 2003, at 2:21 p.m.
Scotcheroos
1 cup sugar
1 cup light corn syrup
1 cup smooth peanut butter
6 cups Rice Krispies
1 cup chopped semi-sweet chocolate
1 cup butterscotch chips
In a 3 quart saucepan, combine the sugar and corn syrup and bring to a boil.
Remove from heat.
Stir in peanut butter; mix well.
Add Rice Krispies, stirring until blended.
Press mixture into buttered 13x9x2-inch dish.
Melt chocolate and butterscotch chips together in a double boiler.
Remove from heat and spread over Rice Krispies mixture. Cool until firm. Cut into squares.
DO NOT REFRIGERATE!
