Recipe by Karo®
"Chewy, crispy peanut butter bars are spread with chocolate and butterscotch for a new family favorite treat."
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Karo® Light Corn Syrup
creamy peanut butter
crispy rice cereal
semi-sweet chocolate chips
Ive been making this recipe for years now, the only thing I do different is actually use a whole bag of chocolate chips and a whole bag of butterscotch chips....sounds like alot but with a 13x9 pan it works well
These are very tasty bars, but it would be helpful if the recipe pointed out more carefully what one reviewer noted - that is, to barely let the corn syrup/sugar solution start to bubble and then quickly remove it from the heat, so that the bars will be soft. I didn't know to do that and ours are really hard to bite into and chew. But, we can just barely bite into them and they are still really good! So with that modification, I would have given them 4 or 5 stars!
Fabulous recipe - my family has been making it for years. One suggestion - make the bars a "sandwich." Spread half of the cereal mixture in the pan, top with the melted chips - and spread the rest of the cereal mixture on top. Keeps the gooey chocolate on the cookie - and not on you!
Have made these for years from an old German village church cookbook. Always loved. Always a hit. Don't leave out the butterscotch chips -- they make all the difference.
Fabulous! I brought these to a party recently and everyone loved them! I would suggest only refrigerating them for an hour before cutting into squares, otherwise they get too hard.
This has been a favorite of mine for years.It's quick, easy and no bake. It works with Rice Krispies or Special K. You can also use chunky peanutbutter.
A family favorite and personal specialty! I ate these all the time when I was pregnant! My hubby jokes my daughter is made of scotcheroos. :) After making these many (MANY) times, here are my tips: 1. Make sure you boil the syrup and sugar just the right amount. About 30-45 seconds at full boil. Sugar should just dissolve. Less, and they won't stick together well, more and they'll be too hard. 2. It's best to mix the chocolate and butterscotch chips on a double boiler or something, but in a hurry, just pour them both on top of the rice krispies, and stick them in the microwave or oven for a bit to melt, then spread them with a spatula. Don't let them burn! This is the way Grandma always makes it. 3. My Aunt uses Milk chocolate chips, and people like that. (I like the butterscotch, though.) Just butterscotch is great for people who don't want or like chocolate. 4. These are great in both a 9x13 pan, and a jellyroll pan. It makes them thinner.
This always a big hit at bake sales. I sometimes don't use the butterscotch chips. I use all different type of chips, just make sure you use a full two cups.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 87
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