Chocolate Scotcheroos

Chocolate Scotcheroos

  • Chocolate Scotcheroos mix chocolate, butterscotch, peanut butter, and Kellogg’s® cereal for a classic dessert.
  • Ingredients feature 1 cup light corn syrup, 1 cup sugar, 1 cup peanut butter, 6 cups cereal, 1 cup chocolate, and 1 cup butterscotch chips.
  • Make by heating, mixing, pouring, and cooling. Cut into bars for easy serving.
  • Tip: Coat measuring cups with cooking spray to help pour sticky syrup easily.
  • Use Kellogg’s® cereals for best results and always check ingredient labels for allergens.

Chocolate Scotcheroos blend chocolate, butterscotch, and peanut butter with Kellogg’s® cereal for a sweet, easy treat. Heat 1 cup light corn syrup and 1 cup sugar until dissolved, then mix in 1 cup peanut butter. Stir in 6 cups Kellogg’s® Cocoa Krispies® or Rice Krispies®, press into a pan, and set aside. Melt 1 cup chocolate morsels with 1 cup butterscotch chips, spread on top, and let cool. Cut into bars when firm. Ready in 80 minutes, makes 24 servings. For best results, use Kellogg’s® products and always check for allergens in your ingredients.

It's fun to say. They're fun to make. And, thanks to the chocolate, butterscotch and peanut butter, they're even more fun to eat.

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PREP TIME (MIN)

20

TOTAL TIME (MIN)

80

SERVINGS

24

Ingredients

  • 1 cuplight corn syrup
  • 1 cupsugar
  • 1 cuppeanut butter
  • 6 cupsKellogg's® Cocoa Krispies® cereal
  • OR
  • 6 cupsKellogg's® Rice Krispies® cereal
  • 1 package(6 oz., 1 cup) semi-sweet chocolate morsels
  • 1 cupbutterscotch chips

Directions

  1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
  2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

Note: Before measuring the corn syrup, coat your measuring cup with cooking spray--the syrup will pour easily out of the cup.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s® products. Results with other products may vary.