AKA- Scotcharoos! As a kid, everytime we went to Idaho to visit my grandparents, my grandma always had a pan of these bars on her counter. All of my cousins, aunts and uncles grew up calling them Yummy Bars and so that’s what I thought they were called. It wasn’t until I was an adult that I found out that everyone else calls them Scotcharoos.
Now as a mom, I love making this treat for my own family. I took my grandma’s recipe and made some tweaks to it to make these bars even yummier! While everyone else might call them Scotcharoos, to me and my family they will always be Yummy Bars!
- 11 cups Rice Krispies
- 2 cups sugar
- 2 cups corn syrup
- 3 cups creamy peanut butter
- 1 teaspoon vanilla
- 2 cups semi sweet chocolate chips
- 2 cups butterscotch chips
Pour rice krispies into a very large mixing bowl. Set aside.
Combine sugar and corn syrup in a medium saucepan. Bring to a boil over medium-high heat while whisking frequently. Remove from heat as soon as it comes to a full boil.
Add peanut butter and vanilla to the sugar mixture and whisk together until completely combined.
Pour mixture over the rice krispies. Mix together with a large spoon or spatula.
Pour rice krispie mixture into a half sheet baking sheet. Press the mixture into the pan until it’s an even, level layer. (I use the back of a large spoon to do this since the mixture is hot.)
Combine both chips in a medium, microwavable bowl. Microwave in 30 second intervals, stirring well in between each interval, until chocolate is melted and smooth.
Pour melted chocolate over the bars and spread evenly over the top of the bars.
Let bars sit out at room temperature to set up. Serve and store at room temperature.