Scotcheroos

makes 24 squares


1 cup light corn syrup

1 cup granulated sugar

1 cup crunchy peanut butter

6 cups Rice Krispies

2 cups semi-sweet chocolate morsels

2 cups butterscotch chips


Line a 9x13 pan with aluminum foil, leaving overhang on all sides for easy removal.  Spray the foil lightly with non-stick spray.


Place the Rice Krispies in a large bowl.  In a medium saucepan, bring the sugar and corn syrup to a boil, stirring frequently.  When the sugar has completely dissolved, remove from the heat.  Add the peanut butter, stirring until completely smooth.  Pour the peanut butter mixture over the Rice Krispies and mix until thoroughly combined.  Gently spread the mixture into the prepared pan.  (Do not press the mixture into the pan)  Set aside.


In a microwave-safe bowl, melt the chocolate and butterscotch chips for 1 1/2 minutes; stir.  Continue microwaving at additional 15 second intervals until the chips are completely smooth.  Pour the mixture over the Rice Krispies layer, spreading evenly.  Set aside until firm.  Using the aluminum as a sling, remove the Scotcheroos.  Transfer to a cutting board and cut into 1 1/2 x 1 1/2 inch squares.  Enjoy!


Printed from thegalleygourmet.net