Scotcheroos
recipe from Cookie Madness
6 cups Rice Krispies cereal
1 cup granulated sugar
1 cup light Karo Syrup
1 cup creamy peanut butter
1 cup butterscotch morsels
1 cup semi-sweet or milk chocolate morsels
Line a 13×9 inch metal pan with non-stick foil or line with regular foil and spray with cooking spray.
Put the cereal in a big mixing bowl and set aside.
Combine the sugar and corn syrup in a small saucepan and cook over medium heat to dissolve the sugar. Mixture will go from foggy to clear.
Remove from heat and stir in the peanut butter. Pour over the cereal and stir well. Press tightly into pan.
In a bowl set over barely simmering water or using a low setting on microwave, melt the butterscotch chips and chocolate chips together. Pour the melted chip mixture over the krispies and let chocolate cool and set. This should take a few hours. You can speed things up by refrigerating, but the bars will be a little harder to slice.
When set, lift foil from pan and set bars on a cutting board. Cut into squares.
Makes 20-24
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