Last year I attended a holiday get together with a bunch of friends. There was a lot of delicious food there, but one thing stood out in it’s greatness. Charla’s Scotcharoos. OMG. It was decadence on top of heaven. Seriously.
It seems tragic that it has taken me almost a year to recreate this dessert. I have a feeling that it won’t take another year though. I made these to take to my friends house for a trick or treat party and they were a huge hit! I don’t think they’ll let me go too long before making them again.
Thanks for sharing the recipe, Charla!
1 cup sugar
1 cup light corn syrup
2 tbsp butter
1 cup peanut butter
6 cups rice krispies cereal
1- 12 oz. package semi-sweet chocolate chips
1- 12 oz. package butterscotch chips
In a large nonstick pot, cook sugar, corn syrup and butter over medium heat until dissolved. Stir until completely dissolved and mixture comes to a low boil. Remove from heat and add peanut butter, stirring until melted together. Add cereal and stir until well coated. Spread evenly into a greased 9×13 pan and pat down using slightly wet hands. Melt chocolate chips and butterscotch chips in microwave for about 2 minutes, stirring every thirty seconds. Once completely melted, pour over the top of the cereal and allow to cool at least one hour, or until chocolate topping hardens (I put mine in the fridge for a little while).