Scotcheroos

I lived in Provo, Utah for my freshman year of college at a place many of us affectingly called “The Glenhood”. There I had the best roommates and neighbors ever! We’d often make yummy treats to share, and these were among our favorites. They have the perfect combination of peanut butter, butterscotch, and chocolate. Enjoy!

Scotcheroos

Ingredients:

1 cup granulated sugar
1 cup light corn syrup
1 cup chunky peanut butter
6 cups Rice Krispy cereal
1 cup chocolate chips
1 cup butterscotch chips

Directions:

Grease a 13×9-inch pan; set aside. Place sugar and corn syrup into a 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter until melted and combined. Add the cereal; stir well until well coated. Press the mixture into the prepared pan.

Melt the chocolate and butterscotch chips together either over a double boiler or in the microwave at 50% power in 30-second increments. Spread evenly over cereal mixture. Let sit until firm (or refrigerate for a faster setting time).

Source: Kellogs