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Scotcheroos with Candies

  • Beginner
  • 24 bars
  • 16 hr 30 min
Baking Success Or Baking Mess


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


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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