May 09, 2017, by Andrea Nine

Hi friends, and welcome to Tasty Tuesday! We seriously hope you will link-up your yummy recipes with us as we love all the inspiration in the kitchen. Today, if you head over to my blog, Living On Cloud Nine, you'll know I love the word "Scotcharoo" so over there I've got a recipe for 3 Chip Scotchies. These two recipes came out of having lots of left over baking chips. I haven't made yummy Scotcharoos in years. You know why? It's because once in my late twenties, a friend of mine, who made them better than anyone I know, made a batch for me and I ate the whole plate of them, yes the whole plate. I am not a huge fan of rice crispy squares but with peanut butter in these, if I see Scotcharoos in front of me, I'm gonna go a little crazy!! For these, I decided to throw them on top of some cookie dough for an even more decadent treat. 

1 package chocolate chip cookie dough 
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies® cereal
1 cup milk chocolate chips
1 cup butterscotch chips

Preheat oven to 350 degrees. Press the cookie dough in the bottom of a 13 x 9 x 2-inch pan coated with cooking spray. Bake for   Minutes, remove from oven and set aside. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add the RICE KRISPIES cereal. Stir until well coated. Press mixture on top of cookie dough in the pan. Set aside. Melt chocolate chips and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool. Store in an airtight container. 

Press the cookie dough in the bottom of 9x13 pan sprayed with cooking spray

Linking up with Weekend Potluck

I promise, I did NOT eat them all, lol
LINK-UP you little chef and bakers, link-up!




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