SCOTCHAROOS

INGREDIENTS

1 cup light corn syrup
1 cup granulated sugar
1 cup creamy peanut butter
5-5 1/2 cups Rice Krispies – See note #1

Topping
1 cup butterscotch chips
1 cup milk chocolate chips

INSTRUCTIONS

Measure out 5 cups of Rice krispies and place them in a large bowl. Set aside. See note #1
Spray a 13”x9” inch baking dish with cooking spray. Set aside.
In a medium saucepan over low to medium low heat, stir the karo syrup and granulated sugar until the sugar is dissolved and no longer grainy. You DO NOT want the mixture to come to a boil. (If by chance, the mixture begins to boil, immediately remove from heat and continue with the recipe).

Once the mixture is hot… almost boiling, but not actually boiling (you might see a few bubbles come up along the sides of the pan… as soon as this happens), remove it from heat and stir in the peanut butter.
Pour the hot mixture over the rice krispies. Mix until combined. If it appears like the mixture needs more rice krispies, add more, a little at a time. Tip: work quickly because the mixture will set fast.
Transfer the rice krispies to the baking dish and spread into an even layer. Tip: you can place a sheet of wax paper over the mixture and use your hands to get the mixture into a nice flat layer. Be careful as it will be hot.

Topping
In a medium bowl add the butterscotch chips and chocolate chips. Heat in the microwave at half power in 20 second increments. Stir after each interval. Continue until fully melted.
Pour the melted chocolate + butterscotch mixture over the scotcharoos. Using an offset spatula or rubber spatula, spread the chocolate until it covers the entire surface of the scotcharoos.
Let set, and then cut into squares. Store in an airtight container for 5-7 days.

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