Scotcheroos

INGREDIENTS:

  • 1 cup light corn syrup
  • 1 cup white sugar
  • 1 1/2 cups smooth peanut butter
  • 8 cups crisp rice cereal
  • 3/4 cup butterscotch chips
  • 3/4 cup milk chocolate chips

METHOD:

  1. Spray a 9 x 13 inch cake pan with non-stick cooking spray. Set aside.
  2. In a large pot over medium heat, mix together corn syrup, sugar, and peanut butter. Stir and cook over medium heat until peanut butter melts. Bring mixture JUST to a boil. Remove from heat, and stir in crisp rice cereal.
  3. Pour mixture into prepared pan and press in and smooth the top with a silicone spatula (or well-buttered fingers/hands).
  4. Place butterscotch and chocolate chips in a microwave-safe bowl. Heat on high for about 40 seconds. Stir. Heat again for 20 seconds. Stir. Once chips are 3/4 of the way melted, keep stirring until completely melted. Place back in microwave 10 seconds at a time, if needed. Be careful not to overcook. If you keep stirring, they’ll melt.
  5. Spread chocolate mixture over the crispies mixture in the pan. Allow bars to cool until chocolate is set. Cut into squares or rectangles.

Makes 21-24 bars, depending on how you cut them

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