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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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This is my mom's recipe. What's different about how I make it is the method not the ingredients. Using the microwave is key to not overcooking! I get requests to make these all the time and am consistently told that these are the best scotcharoos people have ever had. Enjoy! Ingredients:
1 cup sugar |
1 cup creamy peanut butter |
1 cup light corn syrup |
6 1/2 cups rice krispies |
1 cup semi-sweet chocolate chips |
1 cup butterscotch chips (nestle is best in my opinion) |
Directions:
1. In large bowl mix sugar, peanut butter and corn syrup.
2. Microwave on high for 3 minutes. Check every 30 sec. after 2 minutes. Mixture is done when it starts to boil.
3. Stir in rice krispies until well coated.
4. Spray 9x13 pan with non-stick spray.
5. Spread evenly in pan.
6. Melt chocolate and butterscotch chips in microwave on high for 1-2 minutes (watch carefully and stir every 30 seconds - do not overcook!).
7. Spread chocolate sauce over rice krispies.
8. Allow to cool (may even put in fridge or freezer for a few minutes) and cover.
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