Recipe: Scotcheroos

What a long-lost treat in my world. I hadn't had these in years until my roommate made them for us. Then, when my mom mentions we have some butterscotch chips that need to be used up, I'm like, hey now, I certainly know what we can do with those. 

Ingredients

1 1/2 C Karo light corn syrup

1 1/2 C sugar

1 1/2 C peanut butter

8 C Rice Krispies

12 oz bag semi sweet chocolate chips

12 oz bag butterscotch chips

First, heat the syrup and sugar in a medium pan on the stove until sugar is dissolved. At first, I wasn't sure how well it was going to work, but the syrup literally gets clear again when the sugar is dissolved and it's ready to go. 

Note: do not use a short handled spoon to stir the hot stuff. Because when it falls into the pan and you have to find a way to get it out, burning yourself is likely. 

While that was heating, I measured out 8 cups of Rice Krispies into a large bowl. In the original recipe, it says "add Rice Krispies" very vaguely. I thought it was way easier to pour the hot stuff on the cereal. 

Once the sugar is done dissolving, remove from heat and add the peanut butter, stirring until smooth. 

Pour the peanut butter mixture over the Rice Krispies and stir together until all of the Krispies are coated. It all came off the sides of the bowl nicely and plopped right into the pan. Press down into pan to make into bars. 

Put the chocolate chips and butterscotch chips into a decent sized bowl. Melt in the microwave in 30 second intervals, stirring in between to keep them from burning. I did 3 intervals and it worked perfect. 

Pour on top of the Krispies and spread evenly. Stick the pan in the fridge if you like the frosting hard, but I personally like it a little gooey. 

Cut into them with a lot of arm strength and enjoy ;)