Chocolate Scotcheroos

Chocolate Scotcheroos

219

"A very sweet bar cookie that can be made with Special K™ or crispy rice cereal."

Ingredients

45 m {{adjustedServings}} servings 117 cals
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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Butter a 9x13 inch baking pan.
  2. In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
  3. In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

219
  1. 304 Ratings

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This recipe is super! I have been making this one for years. When you press the cereal mixture into pan, use a flat metal lasagna spatula sprayed lightly with cooking spray and press mixture d...

I have been making this recipe for years. It is extremely sweet! I only gave it 4 stars because my recipe differs just a bit. I use 1-1/2 cups peanut butter which makes it far less hard. For...

Exactly what I was looking for!! Be careful not to cook the syrup & sugar any longer than just reaching a rollign boil though -- they get HARD if yo ulet it boil too long. I had walked away to...