Ingredients

The following ingredients have 4 Servings
  • 6 cups crispy rice cereal ((like Rice Krispies))
  • 1 cup granulated sugar
  • 1 cup light corn syrup*
  • 1 cup creamy peanut butter
  • 12 ounce package semi-sweet chocolate chips
  • 12 ounce bags butterscotch chips

Instruction

  • Grease a 9x13' inch baking pan. Place cereal in a large mixing bowl. Set aside.
  • In a large saucepan over medium heat, combine the sugar and corn syrup. Bring to a boil, and once boiling immediately remove from heat. Stir in peanut butter until smooth.
  •  Pour mixture over the rice cereal and stir until evenly coated. Press firmly into prepared pan.
  • Add the chocolate chips and butterscotch chips to a microwave safe bowl. Microwave on low power for about 2 minutes, stirring every 30 seconds, just until the chips are melted and smooth. 
  • Spread topping over the bars. Allow to cool completely before cutting and serving.
  • Store scotcheroos in an airtight container at room temperature and enjoy within 1-2 days, for best taste and texture.