Have you ever heard of a "scotcharoo"? Well, it is delicious! It is a great combination of peanut butter, butterscotch, and chocolate with a rice crispy treat! They are so much fun to serve to kiddos in the summer. I keep mine refrigerated so they are cold, and on a hot summer day it's heaven!
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups gluten-free crispy rice cereal
1 cup butterscotch chips
1 cup chocolate chips
In a saucepan, heat the corn syrup and sugar until sugar is dissolved (do not boil). Mix in the peanut butter until smooth. Pour over the cereal and stir until completely coated. Press in a greased 9X13" baking dish. In a glass measuring cup or microwavable bowl, melt the butterscotch and chocolate chips together in the microwave. Stir until combined and completely melted. Pour over the cereal and frost the entire top evenly. Place in the refrigerator until set. Cut into squares and serve.
Gather your ingredients. You will need gluten free crisp rice cereal, light corn syrup, sugar, peanut butter, chocolate chips, and butterscotch chips.
In a small saucepan, heat 1 cup corn syrup and 1 cup sugar together until sugar is dissolved and no longer grainy, but do not boil.
Remove the pan from the heat and add 1 cup peanut butter.
Stir until smooth.
Measure 6 cups crisp rice cereal into a large mixing bowl. Pour the peanut butter mixture over the cereal and stir until it is all evenly coated.
Press the coated cereal into a greased 9X13" baking dish.
In a 2-cup glass measuring cup, microwave 1 cup chocolate chips and 1 cup butterscotch chips until smooth and melted when you stir; about 1 1/2 minutes on high in 30 second intervals.
Pour the melted chips over the cereal.
Smooth out the melted chocolate over the entire top like frosting a cake. Refrigerate the bars until the chocolate is set.
Cut into squares and watch them disappear!! Good ol' scotcharoos. 😋
Recipe Source: Shanna's recipe box