Scotcharoos

• 1 cup White Sugar
• 1 cup Lite Corn Syrup
• 1 cup Creamy Peanut Butter
• 6 cups Rice Krispies
• 1 cup Butterscotch Chips
• 1 cup Semi Sweet Chips

1. In a medium sauce pan, heat sugar and corn syrup until it just starts to bubble. Remove from heat and add peanut butter. Mix well. Add Rice Krispies. Press into a 9 x 13 pan. Cool. Melt butterscotch and semi-sweet chips and pour on top.
2. Here are a few helpful (or maybe not so helpful) tips on these Scotcharoos:
3. 1. Not sure how to get that hot molten lava flat? Spray the inside of a zip top bag with vegetable oil spray and stick your hand inside the not sprayed side-use it like a glove. Be sure to pat the lava, touching for long periods of time will make you one with the lava and the plastic bag-less than ideal.
4. 2. Run out of semisweet chips? Make up the different with milk chocolate. Who will notice?
5. 3. If your milk chocolate chips refuse to melt, just slap them on anyway. They give some extra crunch. Dang it! They noticed.
6. 4. Cut with caution. Knives have been known to break-multiple knives. Side note: make sure to have lifetime warranties on knives. Dear Chicago Cutlery: Yep, we did it again. Sorry.

white sugar, syrup, peanut butter, rice krispies, butterscotch chips, sweet chips

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