Easter Scotcharoo Cups Recipe


1 cup peanut butter
1 cup sugar
1 cup light corn syrup
6 cups Rice Krispies
1 cup milk chocolate chips
1 cup butterscotch chips
Cadbury Caramel Eggs
Spray your muffin pans well to make sure cups don’t stick in them. Set aside.
Bring peanut butter, sugar and corn syrup to a boil in a pot over medium heat.
Place rice krispies in a bowl. Pour PB, sugar and corn syrup mixture over cereal and mix well.
Press into muffin pan. Use the back end of a spoon to press down in the middle of your cup to make a little indent.
Melt chocolate and butterscotch chips in a pot over low heat until all melted.
Spoon into the indent of each cup or pipe into each cup.
Let cool for a few minutes and add your Cadbury Caramel eggs (adding the eggs right away may make them melt).
Let cool or refrigerate for a bit.