Scotcheroos

Okay. I have made it no secret: I love desserts. I have a chronic sweet tooth... and even a pound of these babies would leave me wanting more!

This recipe is one I remember my mom* making for church activities, family gatherings, and if we were lucky, just as a special treat. The combination of creamy chocolate, smooth butterscotch, and crispy rice cereal treats with a hint of peanut butter is, to understate it, heaven! This recipe serves about 24 people... if you are feeling generous!

So, get out the fat pants... it's time for scotcheroos!




Ingredients:

6 cups Rice Krispies cereal
1 cup creamy peanut butter
1 cup corn syrup (I use Karo brand corn syrup)
1 cup sugar
12 oz semi-sweet chocolate chips
12 oz butterscotch chips

Directions:

1. In a large pot, bring sugar and corn syrup to a slow boil.
2. Remove from heat and stir in peanut butter, stirring until well combined.
3. Stir Rice Krispies into sugar mixture until well coated.
4. Lightly grease a 9"x11" baking dish with cooking spray.
5. Press cereal mixture into baking dish. Let cereal mixture cool.
6. In a large glass bowl, microwave chocolate and butterscotch chips, stirring every 30 seconds, until melted.
7. Pour chocolate mixture over cooled rice cereal treats.
8. When chocolate is cooled, cut into bars and serve.

*Thanks mom! This will always be one of my favorites!