Scotcheroos: Chocolate & butterscotch on peanut butter cookie bars (1965)

The basic idea behind these Scotcheroos is to deliciously combine the sweet and luscious flavors of chocolate, butterscotch and peanut butter. In this easy recipe, the peanut butter is mixed up with some crispy rice cereal (sort of making a batch of PB Rice Krispie squares), then the topping layer is made by melting chocolate chips and butterscotch chips together. Let them cool, then cut ’em up into bars, and you have a treat everyone will want to try!

Chocolate Scotcheroos recipe

You make ’em crunchy with Kellogg’s Rice Krispies, and frost ’em smooth with Nestle’s Morsels!

Ingredients

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cup Kellogg’s Rice Krispies cereal
1 package (6 oz., 1 cup) butterscotch morsels
1 package (6 oz., 1 cup) chocolate morsels

Directions

Combine sugar and corn syrup in a 3-quart saucepan. Cook over moderate heat, stirring frequently, until sugar dissolves and mixture begins to bubble. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies cereal. Stir until well-coated. Press mixture into buttered 13 x 9 inch pan.

Melt chocolate and butterscotch morsels together over very low heat or over hot but not boiling water, stirring until well-blended. Remove from heat; Spread evenly over Rice Krispies mixture. Cool stand until firm.

Yield: 48 bars, 2 x 1 inches

>> For a similar vintage recipe, try these No-bake chocolate-butterscotch candy bar cookies (1980)

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Wheatless recipes (1918)

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