Scotcheroos

• 1 cup Sugar
• 1 cup Light Corn Syrup
• 1 cup Smooth Peanut Butter
• 6 cups Rice Krispies
• 1 cup Chocolate Chips, Semi Sweet
• 1 cup Butterscotch Chips

1. Butter a 9x12 baking dish. Mix together the sugar and syrup in a sauce pan over medium heat until it starts to bubble. Remove from the heat and mix in the peanut butter until combined.Pour over the Rice Krispies in a large bowl and fold together until cereal is covered. Spread cereal mixture evenly into the 9x12 baking dish. Using a double boiler or microwave, melt together the chocolate chips and butterscotch chips until smooth. Pour on top of the cereal mixture and spread to cover. Cool in the fridge for at least an hour before eating.
2. Note: this is our go-to holiday recipe because it does very well if made the night before and allowed to get cold, though it can be very hard to cut for serving if you take it right out of the fridge. Allow it some time on the counter to get close to room temperature, and cutting is a lot easier.

sugar, syrup, smooth peanut butter, rice krispies, chocolate chips, butterscotch chips

Taken from tastykitchen.com/recipes/desserts/scotcheroos-2/ (may not work)