Scotcheroos with Candies
Ingredients
- 1 cup Crown® Lily White® Corn Syrup
- 1 cup sugar
- 1 cup creamy peanut butter
- 6 cups crispy rice cereal
- 1 cup mini candy-coated chocolate pieces, divided
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
PRODUCTS
Instructions
- Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated. Add half of the chocolate candies and stir just enough to mix.
- Pour into greased 13 x 9-inch pan and pat into place.
- Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal. Sprinkle with remaining chocolate candies.
- Cool at least 45 minutes, or until firm. Cut into bars.
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