Ingredients:
1 cup light corn syrup
1 cup white sugar
1 ½ cups peanut butter
6 cups crisp rice cereal
½ cup semisweet chocolate chips
½ cup butterscotch chips
Directions:
Butter a baking pan measuring 9×13 inches. Set aside.
Add and mix corn syrup, sugar, and peanut butter in a bowl. Cook for medium heat and swirl to melt the butter of peanut. Place a blend in a simmer. Stir and mix in crisp rice grain. Remove from oil.
Move the mixture to a 9×13-inch well-buttered bowl. Put it down into a pan with your hands well buttered.
Melt chocolate chips and butterscotches into a medium saucepan over medium-low heat. Stretch around bars and cool the doors. Cut to squares, cut to squares.
Tips:
You can make this with natural and organic peanut butter, and it can be very creamy. Mix the oil very well before preparing the bars if the oil has separated.
Scotcheroos lasts at least a week or longer and is still well served. Hold the bars at room temperature in an airtight bag. You can store the bars in a fridge if the chocolate is too hot and too soft, only allow them to reach room temperature before serving, or it will break.
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