This recipe, Scotch-a-Roos, is a favorite treat that I have made for my children throughout the years. I submitted it for the University of Georgia's annual Taste of Home recipe contest, where my son Michael is a junior and eats in the ECV dining commons every day. Wasn't he suprised to see his one of his mom's specialites featured for lunch that day!
Actual credit for the recipe goes to my hometown neighbor and friend, Carol Gebert. She introduced me to Scotch-a-Roos while I was a teenager, babysitting her children and enjoying her company. Thank you Carol for this easy and yummy treat! I hope you like it, too.
1 cup sugar
1 cup Karo light syrup
1 cup peanut butter
6 cups Rice Krispy ceral
1 cup semi sweet chocolate chips
1 cup butterscotch chips
Put sugar and Karo syrup in 4 qt pan on stove, combine and bring to boil for 1 minute. Remove from heat and stir in peanut butter. Add ceral and combine. Place mixture in a 9 x 13 greased pan.
Sprinkle chocolate and butterscotch chips on top, and place in a 250 degree oven for 10 minutes to melt. Remove and spread evenly. Cool and cut into squares. Enjoy!