Chocolate Scotcheroos by Kendall Oberto

As a midwestern girl, I was blessed enough to spend my youth going to summer camp. To say that my life was changed by my years as a camper and counselor would be an understatement. My Wisconsin based camp was the source of my independence, moral development and beginning of many of my most important friendships. So what does that have to do with this recipe? Well, this classic treat was the absolute epitome of pleasure at our summer camp for girls. Whenever it was served, one just hoped to be at the end of the table where the plate was passed to you first so you could pick the biggest piece. Certainly lacking in finesse, this one is just plain tasty and is sourced by the good ole' Kellogg's company themselves.


  • 1 cup light corn syrup
  • 1 cup sugar
  • 1 cup peanut butter
  • 6 cup Kellogg's Rice Krispies cereal
  • 1 package (6oz., 1 cup) semi-sweet chocolate morsels
  • 1 cup butterscotch chips


  • 1. 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 KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
    2. Melt chocolate 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.
    Note: Before measuring the corn syrup, coat your measuring cup with cooking spray–the syrup will pour easily out of the cup.
    Happy Eating!!

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