SCOTCHEROOS
INGREDIENTS:
1 cup light corn syrup
1 cup granulated sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips
DIRECTIONS:
In a large saucepan, heat corn syrup and sugar over medium heat. Stir until the mixture comes to a boil. Remove from heat and add peanut butter, stirring until smooth.
Add crispy rice cereal to the peanut butter mixture. Stir until well combined.
Press the mixture into a greased 9×13-inch pan using a spatula or your hands. Make sure it’s evenly distributed.
In a microwave-safe bowl, melt the chocolate chips and butterscotch chips together in 30-second intervals, stirring between each interval until smooth.
Pour the melted chocolate mixture over the cereal mixture in the pan, spreading it evenly.
Let it cool and set for a few hours, then cut into squares or bars.