Aunt Peg’s Scotcharoo Bars

In honor of carefree summers, here’s Aunt Peg’s recipe for Scotcharoo Bars. May your next three months be filled with many a pan of them:

Scotcharoo Bars
1 cup sugar
1 cup light corn syrup
1 cup smooth peanut butter
6 cups Rice Krispies cereal
1 cup chocolate chips
1 cup butterscotch chips

In large, heavy pot, cook sugar and corn syrup until boiling. Remove from heat and add peanut butter; stir until smooth. Add cereal and mix well. Press into greased 9×13-inch pan. In small saucepan, melt chocolate butterscotch chips and spread over top. Cool and cut into squares.

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  1. Oh man, these are my biggest weakness. Something about the chocolate, butterscotch and peanut butter tastes melded with the Rice Krispies…I could eat the whole pan of them. I’ve frozen these in the past (yes, to keep from eating them all) and they hold up really well. I let them sit out until room temperature and they taste fresh.

  2. FishMama says:

    Great idea about freezing these. Thanks, Katie!

  3. Zimms Zoo says:

    our older neighbor brought some over to us and we had never had any before.
    They were so delicious.
    Any suggestions for a substitution on the corn syrup? We are trying to avoid that in all things. But I may have to make an exception for those.

    They would make great treats for a long afternoon of swimming.

  4. FishMama says:

    I wonder if you could do marshmellows and butter instead of sugar and corn syrup?? I think there’s corn syrup in marshmellows, but maybe you can find “healthier” marshmellows. Not sure.

  5. I just read a variation from someone on substituting one 10 oz bag of marshmallows for corn syrup and sugar, and 5 cups cereal and 1 cup peanuts for the 6 cups cereal

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