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Cookie Butter Scotcheroos

Author Cathy Trochelman

Ingredients

  • 4 c. crisp rice cereal
  • 1 c. granulated sugar
  • 1 c. light corn syrup
  • 1 c. Cookie Butter or Biscoff Spread
  • 1 c. semi-sweet chocolate chips
  • 1 c. peanut butter chips

Instructions

  1. Combine sugar and corn syrup in small saucepan; cook over medium heat until small bubbles appear on surface. Remove from heat.
  2. Stir in cookie butter.
  3. Add cookie butter mixture to cereal; mix until cereal is coated.
  4. Spread into buttered 9x13 inch pan.
  5. Melt chocolate chips with peanut butter chips; stir to combine and spread over cereal mixture.
  6. Chill until set.