Let's talk about something important. Put... that Scotcheroo... down! Scotcheroos are for closers only. You think I'm- Okay I'll stop there.
Recently it came to my attention that some people have never even heard of Scotcheroos. Maybe these bar cookies are native to the midwest. I'm not sure, but I do know one thing.... ABC. A - Always, B- Be, C - Cooking. Always Be Cooking. ALWAYS BE COOKING.
And don't skimp on the good ingredients. Get name brand peanut butter. Like Peter Pan. It's almost always on sale. And get REAL Rice Krispies. Don't get cheap ones. You can definitely tell the difference even if you don't have a palette refined to detect such things as variations in your breakfast cereal.
|I believe I can fly.|
1 cup light corn syrup
1 cup granulated sugar
1 cup peanut butter
6 cups Kellog's Rice Krispies cereal
1 package semi-sweet chocolate chips milk chocolate chips
1 cup butterscotch chips
(Honestly... I use 1 bag of chocolate chips and 1 bag of butterscotch chips and just go to town.)
1) Place corn syrup and sugar into 3 qt. saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies cereal. Stir until well coated. Press mixture into 13x9x2 inch pan coated with cooking spray. Set aside.
2) Melt chocolate and butterscotch chips together in a glass bowl in the microwave in 30 second increments, stirring between each increment. Don't overdo it though, you crazy mother! Spread evenly over cereal mixture. Let stand (or chill) until firm. Cut into squares when cool.