This recipe is a fun, tried and true recipe that I’ve been making for my own kids having had them 1st at the home of my then grade school friend Kim Nelson’s home. Kim’s mom was our Camp Fire Girls Leader and this was a treat she made for one of our meetings all those years ago.
My youngest son, Brian, who is now in his mid-20’s, still requests I make and mail him Scotcharoos on a regular basis!
- 1 cup white Karo syrup
- 1 cup white sugar
- 1 cup creamy peanut butter
- 6-cups of Rice Krispie cereal
- 1 small package of chocolate chips
- 1 small package of butterscotch chips
- Bring to boil 1 cup white Karo syrup and 1 cup white sugar.
- Add 1 cup creamy peanut butter to the syrup/sugar mixture above once it has come to a full rolling boil and stir until mixture is totally smooth and fully melted.
- You basically have liquid sugar here and it is very hot so be careful if making these with kids. This is not the time for them to dip their finger into the pan ☹
- Add boiled ingredients from above to 6-cups of Rice Krispie cereal that is in a big bowl and stir with a wooden spoon. You need to work fairly quickly here as it will want to set up and not remain all that easy to stir.
- Spread Rice Krispie mixture evenly into a 13/9 buttered pan or as I will do for ease of cutting, one lined with parchment paper.
- Melt 1 small package of chocolate chips and 1 small package of butterscotch chips together and spread over the top of the Rice Krispie treats. This is a VERY sweet topping so I typically do no more than 1 cup of each.
You can immediately cut into squares and enjoy!