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“This is my mom's recipe. What's different about how I make it is the method not the ingredients. Using the microwave is key to not overcooking! I get requests to make these all the time and am consistently told that these are the best scotcharoos people have ever had. Enjoy!”
READY IN:
10mins
SERVES:
20
YIELD:
20 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl mix sugar, peanut butter and corn syrup.
  2. Microwave on high for 3 minutes. Check every 30 sec. after 2 minutes. Mixture is done when it starts to boil.
  3. Stir in rice krispies until well coated.
  4. Spray 9x13 pan with non-stick spray.
  5. Spread evenly in pan.
  6. Melt chocolate and butterscotch chips in microwave on high for 1-2 minutes (watch carefully and stir every 30 seconds - do not overcook!).
  7. Spread chocolate sauce over rice krispies.
  8. Allow to cool (may even put in fridge or freezer for a few minutes) and cover.

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