White Chocolate Scotcheroos

1. 1

   Measure out rice crispy cereal and set aside in large bowl.

2. 2

   In saucepan combine sugar and corn syrup. Bring just to simmer, then add the peanut butter and stir. Do not let mixture boil.

3. 3

   Pour peanut butter mixture over cereal and stir quickly making sure that all cereal is evenly coated.

4. 4

   Spread mixture into a 9x12 greased pan and flatten out evenly using greased spatula or hands.

5. 5

   Combine almond bark and butterscotch chips in saucepan and melt over a double boiler stirring constantly. When melted pour over peanut butter mixture and spread evenly across top.

6. 6

   Let set before cutting into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.