May 25, 2015

Scotcheroo Nuggets

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
4 cups rice crispy cereal
1 cup milk chocolate chips
1 cup butterscotch chips

1. In a saucepan over medium heat, pour in the light corn syrup and sugar. Allow to cook, stirring occasionally until clear and the sugar is totally dissolved. Add the peanut butter and stir until smooth.

2. In a large bowl, add the cereal and pour the peanut butter mixture in. Gently fold to combine and set aside to cool for 5-10 minutes.

3. Lay waxed or parchment paper on a cookie sheet and begin rolling the cereal into balls. (I used a cookie scoop and then rolled into a firmer ball.) Set on the cookie sheet to cool entirely. Meanwhile, in a glass measuring cup or bowl, melt the chocolate and butterscotch chips until smooth. (I did 30 second increments in the microwave stirring in between each increment.)

4.  One at a time, drop the balls into the chocolate, and using a fork, roll it around to coat it and then lift it out, tapping the sides gently to allow excess chocolate to run off. Place on the cookie sheet and store in a cool place to allow the chocolate to harden. Store in air tight containers.
From Oh Sweet Basil

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