Scotcheroos Recipe

1. 1

   Grease a 9 x 13 inch baking dish and set aside. In a large saucepan melt butter over low heat. Once butter has melted add vanilla and stir to combine. Add marshmallows, stirring constantly until completely melted. Remove from heat.

2. 2

   Stir in peanuts, peanut butter, and Rice Krispies, working quickly to incorporate thoroughly. Press mixture into greased dish or pan. Set aside.

3. 3

   In a medium saucepan over low heat melt chocolate and butterscotch chips, stirring constantly until combined and smooth. Pour over cereal mixture and spread to ensure even coverage. Cool until chocolate becomes firm. For quicker setting cover with plastic wrap and refrigerate for 30 minutes to an hour or until chocolate is set. Cut into 20 bars and serve. Store leftovers in an airtight container.

* Per serving · 4 servings · Values may vary.

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