Scotcheroos




 Ingredients


1 cup (235ml) corn syrup


1 cup (200g) granulated sugar


1/4 tsp salt


1 cup creamy peanut butter


1 tsp vanilla extract


6 cups crispy rice cereal


1 cup (170g) semi-sweet chocolate chips


1 cup (170g) butterscotch chips


Instructions


Butter a 13 by 9-inch baking dish


In a medium pot (4 - 5 quart) whisk together corn syrup, sugar and 


salt. Cook over medium heat, whisking constantly, until mixture just 


begins to boil.


Remove from heat and immediately stir in peanut butter and vanilla 


extract.


Pour in crispy rice cereal and toss to evenly coat. Pour into prepared 


pan and spread even with a greased spatula.


Pour chocolate chips and butterscotch chips into a medium 


microwave safe mixing bowl. Heat in microwave on 50% power in 30 


second intervals, stirring well between intervals, until melted and 


smooth.


Pour chocolate mixture over cereal layer and spread evenly using an 


offset spatula.


Transfer to fridge and let chocolate set, about 20 - 30 minutes.


Cut into 24 squares. Store in an airtight container in a single layer or 


with parchment between layers, at room temperature.

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