Place corn syrup into a 3-quart saucepan. Cook over medium heat, stirring frequently, until it begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add crispy rice cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
“How many ways can you make rice krispy treats?” I remember thinking this when I put rice krispy treats on my top 100 things list. My reply to myself, “There can’t be that many.” Apparently I was wrong.
I have made rice krispy treats many times over the years that I have been cooking and baking. These always used to be a staple in our food items when we went camping, and I now prepare them at the beginning of the month for our youth group’s birthday celebration. However, in all those preparations I have rarely varied the ingredients. Really, why try to improve on an already good thing? I have added a few ingredients here and there, like chocolate chips and chopped up chocolate candies. But this batch of scotcharoos was definitely a variant of rice krispy treats.
I originally thought you just added butterscotch chips to the mix, but I was mistaken. Not only do you add butterscotch chips, but you also add peanut butter and there are none of the traditional marshmallows. The original recipe that I found I thought used way too much sugar so I actually didn’t add any to the batch. I guess if you like your scotcharoos super sweet you may want to track down the original recipe. I thought it was perfect. Enjoy!
Source: Adapted from RiceKrispies.com
1 cup light corn syrup
1 cup peanut butter
6 cups crispy rice cereal
1 cup semi-sweet chocolate morsels
1 cup butterscotch chips