I will eat a Scotcheroos any time of year, but for some reason I associate these addictive treats with Easter. A pan of Scotcheroos regularly graced our family Easter dinner celebration along with the traditional baked hams, potatoes, etc.
They are an absolute favorite of mine and I’ve been known to eat them for breakfast, if left to my own devices. After all, they do have cereal and peanut butter in them! I find them so addictive, that I cannot make them often.
This year, Scotcheroos will again grace our Easter celebration, sprinkled with Easter colored sugars. Let’s hope the guests will eat several so I won’t have to! Scotcheroos…it’s tradition.
SCOTCHEROOS
1 small package chocolate chips
1 small package butterscotch chips
1 cup light Karo syrup
1 cup sugar
1 cup peanut butter (crunchy is great)
6 cups Rice Krispies®
- Melt chips in microwave.
- In separate pan mix Karo and sugar. Stir in pan until slightly boiling. Remove from heat. Add peanut butter and beat until smooth.
- Pour syrup over Rice Krispies in large bowl.
- Put Rice Krispies mixture in buttered 9×13″ pan. Cover with melted chips. Let cool and set until firm. Cut into squares to serve.
Adapted from the original Rice Krispies recipe:
Fork Lore 
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