Grandma’s Tried and True Scotcheroos Recipe
Instructions
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Heat syrup, peanut butter and sugar over medium heat until smooth and sugar is dissolved (just heat through, no need to boil). Remove from heat.
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Pour peanut butter and syrup mixture over 6 c. of rice cereal. Stir until completely coated.
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Spread in buttered 9×13 baking dish. Pack down slightly.
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Melt chocolate chips and butterscotch chips in a double boiler or microwave.
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Spread over Scotcheroos and refrigerate until set, about 30 minutes. Cut into bars.
