- 1 cup light corn syrup
- 1 cup sugar
- 1 cup smooth peanut butter
- 6 cups Rice Krispie cereal
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
Directions:
Grease a 9x13 pan with butter and set aside.
In a large pan, on low heat, melt the sugar into the corn syrup. Once the mixture comes to a gentle boil, add peanut butter, stir vigorously, and remove from the heat. It is important to not let it boil longer than a minute at best.
Fold in the Rice Krispie cereal and then spread into a pan and let cool until hardened.
Meanwhile, melt the milk chocolate chips and butterscotch chips in a small sauce pan over low heat, stirring frequently. Spread atop the Rice Krispie mixture.
Myrtle's Note: The topping was very thin, so it is important to fully melt it before trying to spread it. As noted above, it is also important to not overcook the sugar and syrup lest you end up with rock hard treats. I changed the ingredients from regular chocolate chips to milk chocolate chips.
Yield: 24 servings
Source: http://allrecipes.com/recipe/chocolate-scotcheroos-2/
