You’re probably wondering how I stay so thin making treats like this all the time, aren’t you? I’ll try to answer that as best as I can. During the week, I’ll cook healthy meals. I also run 3 days a week. I’m doing the c25k workout and can run up to 28 minutes without stopping now. By this time next year, I’m hoping to be able to run in a 10 k in the Fargo marathon. A friend inspired me to do that.

If you love scotcheroos and Biscoff, then you’ll really like these. I really wanted to make these because I was playing around with the wording for this and liked Biscofferoos. Scotcheroos are just like this, but instead of Biscoff spread, use peanut butter. Oh sweet Biscoff, what have you done to me?!

Adapted from


1 cup white sugar
1 cup light corn syrup
1 cup Biscoff spread
6 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips


Butter a 9×13 inch baking pan.

In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in Biscoff spread. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.

In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

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