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Scotcheroos




Source of Recipe


Brown Eyed Baker






List of Ingredients



• 1 cup granulated sugar
  
• 1 cup light corn syrup
  
• 1 cup chunky peanut butter
  
• 6 cups Rice Krispy cereal
  
• 1 cup chocolate chips
  
• 1 cup butterscotch chips
  






Instructions



1. Grease a 13×9-inch pan; set aside. Place sugar and corn syrup into a 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter until melted and combined. Add the cereal; stir well until well coated. Press the mixture into the prepared pan. (Tip: I use a small square of wax paper to press these into the pan – easier to press into an even layer and it won’t stick to the wax paper.)
   
2. Melt the chocolate and butterscotch chips together either over a double boiler or in the microwave at 50% power in 30-second increments. Spread evenly over cereal mixture. Let sit until firm (or refrigerate for a faster setting time).
   
   






Final Comments


Yield: 2 dozen bars

(Recipe adapted from Kellogg’s)