Serves: 5
Total Calories: 1,063
Yield: 9 dozen
Combine sugar and corn syrup in a large saucepan. Cook over medium heat, stirring constantly, until mixture reaches a full rolling boil. Stir in peanut butter. Mix well and add cereal; stir until well blended. Press mixture into a greased 13"x9" baking pan. Melt chips together and spread over top; let cool completely. Cut into one-inch squares.
Tip: Crumbled brownies or bar cookies make a scrumptious topping to sprinkle over ice cream. Drizzle with chocolate syrup…heavenly!
This Scotcharoos recipe is from the Comfort Foods Cookbook. Download this Cookbook today.
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