In this easy recipe from 1965, the peanut butter is mixed up with some crispy rice cereal (sort of making a batch of PB Rice Krispies squares), then the topping layer is made simply 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!
For a similar vintage recipe, try No-bake chocolate-butterscotch candy bar cookies (1980)
Chocolate Scotcheroos
Ingredients
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup peanut butter
- 6 cups Kellogg's Rice Krispies cereal
- 6 ounces butterscotch chips
- 6 ounces chocolate chips
Instructions
- 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- by 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.
Notes
Yield: 48 bars, 2 x 1 inches
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Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 117Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 52mgCarbohydrates: 19gFiber: 1gSugar: 15gProtein: 2g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
