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Did I just say this Scotcharoos Recipe is even better than Rice Krispies Treats?…Oh yes I did. My Aunt Wanda has made this recipe for as long as I can remember and then my cute sister in law Nicole brought them up right before Christmas and I HAD to have them, like that day had to make them. Thankfully they both quickly got me their recipes and they were almost identical. In order to justify making them immediately I told Nate we’d put them on the treat plates for our neighbors, and we did, but I had my fair share first! Since Christmas I’ve made Scotcharoos two more times…really any excuse and I’m making them…do you need a treat?, email me and I’ll whip some up for you! Just give me a reason people!!
Photos by Housewives of Riverton
(Recipe by Aunt Wanda and Nicole – thanks ladies!)
This recipe makes 2 – 9×13 pans (or 1 large jelly roll pan)
2 cups sugar
2 cups light corn syrup
2 cups peanut butter
12 cups Rice Krispies
1 bag milk chocolate chips
1 bag butterscotch chips
Pour 12 cups Rice Krispies into large bowl.
In saucepan bring sugar and light corn syrup to a boil stirring constantly.
Remove from heat and add 2 cups peanut butter. Stir until mixture is smooth.
Pour mixture over Rice Krispies and mix well so all Rice Krispies are covered.
Coat pan(s) with butter making sure to get up the sides.
Split mixture in half (if using two pans) and press (I just spread a little butter on my hands) into pans.
Melt chocolate chips and butterscotch chips. Split in half and spread over the Scotcharoos.
Let cool (until topping is set) then cut and enjoy.
Keep in an airtight container (if you happen to have any actually left over).
I hope you enjoy these because they’re dang amazing.