Adventures Recipes

Friday, December 22, 2006


first on left, Scotcheroos
adapted from Stacy Bettegnies
1 cup sugar
1 cup light corn syrup
1 cup peanut butter, creamy or crunchy
6 cups puffed rice cereal (recommended: Rice Krispies)
1 cup semisweet chocolate chips, melted
1 cup butterscotch chips, melted

1. In a medium saucepan, bring the sugar and corn syrup to a boil and then reduce to a simmer. Remove from heat, stir in the peanut butter, and then fold in the puffed rice. Let cool until cool enough to touch. Press out into a 13x9-inch baking dish and let cool.
2. Melt chocolate and butterscotch chips in microwave at 50% power.
3 Using an offset spatula, spread mixture over the top of the Rice Krispie mixture. Let set and cut into bars.


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