Serves: 5
Total Calories: 400
Yield: 24 - 36 bars
Dissolve sugar and Karo syrup over low heat until hot. Add peanut butter; melt. Stir until blended. Stir Rice Krispies into melted mixture. Spread into greased 9x13-inch pan. Pat. Cool.
Melt chips together over low heat. Spread over Krispies mixture. Cool. Cut into squares.
This Chocolate Scotcheroos recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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