Recipe 212 - Chocolate Butterscotcheroos
Recipe 212 - Chocolate Butterscotcheroos
(by Shirley McNevich)
1 cup King Syrup
1 cup white sugar
1 cup Jif peanut butter
6 cups Kellogg's Rice Krispies
1 - 6oz. Nestlé's semi-sweet chocolate morsels
1 - 6oz. package Nestlé's butterscotch morsels
In a 3 qt. saucepan, cook the King syrup and sugar over medium heat, stirring frequently until it comes to a boil. Remove from heat and stir in peanut butter. Mix in the rice krispies. Press mixture into a buttered 13 x 9 x 2 pan. Over hot (not boiling) water, use a double boiler (or two saucepans inside of one another, the bottom one with the hot water), melt both the chocolate and butterscotch morsels. Stir constantly until it's smooth. Pour this mixture over top of the cereal mixture. Chill until firm--cut into bars or squares. Keep refrigerated.
Continue to:
Other Recipes:
- 22 - Watergate Cake
- 221 - Pineapple Angelfood Cake
- 185 - Turtle Cake
- 203 - Strawberry Pretzel Salad
- 4 - Peanut Butter Fudge/Chocolate Peanut Butter Fudge
- 138 - German Apple Cake
About the author
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with permission.
Please support Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
