scothcheroos

This is definitely an "oldie but goodie" recipe.  My whole family loves scotcheroos.  I've talked about them before, but I thought they needed their own post.  Actually, Clay thought they needed their own post.  He loves them (so do I).  They are addicting.  I make them for all special occasions.

Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat.

Stir in peanut butter. Mix well. Make sure you have everything measured out because the next few steps go fast.

Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.

Melt chocolate and butterscotch chips together in a microwave safe bowl. 

Spread evenly over cereal mixture.

Cut into 2 x 1-inch bars when cool.

Scotcheroos

Ingredients:

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

6 cups Kellogg's® Rice Krispies® cereal

1 package(6 oz., 1 cup) semi-sweet chocolate morsels

1 cup butterscotch chips

Directions:

1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. You can also melt it in the microwave.  Microwave and stir every 30 seconds until melted. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

Note: Before measuring the corn syrup, coat your measuring cup with cooking spray--the syrup will pour easily out of the cup.