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    Scotch-a-Roos Pan Cookies


    Source of Recipe


    Kellogg's
    Scotch-A-Roos Pan Cookies

    Yield: about 2 dozen

    1 cup sugar
    1 cup Light Karo Corn Syrup
    1 cup peanut butter
    6 cups Kellogg's Rice Krispies Cereal
    1 cup (8-ounces) butterscotch chips
    1 cup (8-ounces) chocolate chips

    Cook sugar and syrup over medium heat; bring mixture to a boil; stirring constantly.
    Remove from heat. Cool slightly, then stir in peanut butter and cereal.
    Press into 13 x 9-inch pan. Slowly melt together butterscotch chips and chocolate chips, remove from heat; spread evenly over rice cereal mixture. Cut cookies before cooling completely, while still warm. Cool completely in refrigerator before serving (about 30-45 minutes).

 

 

 

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