Tuesday, February 9, 2016

GFCF Chocolate Scotcheroos

I made some slight adjustments to a delicious recipe.

  • 1 cup Karo(R) Light Corn Syrup
  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 6 cups crispy rice cereal
  • 2 cups semi-sweet chocolate chips(I used Ghirardelli)
  1. Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
  2. Pour into greased 13x9-inch pan and pat into place.
  3. Melt chocolate chips in a saucepan over low heat, stirring constantly. Spread over cereal.
  4. Cool at least 45 minutes, or until firm. Cut into bars.

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