CHOCOLATE SCOTCHEROOS

By Jaxson

Ingredients

• 1 CUP LIGHT CORN SYRUP
• 1 CUP SUGAR
• 1 CUP PEANUT BUTTER
• 6 CUPS RICE KRISPIES
• 1 PKG SEMI SWEET CHOC. MORSELS
• 1 CUP BUTTERSCOTCH CHIPS

Preparation

Step 1

PLACE CORN SYRUP AND SUGAR INTO 3QT SAUCEPAN.

COOK OVER MEDIUM HEAT, STIRRING FREQUENTLY, UNTIL SUGAR DISSOLVES AND MIXTURE BEGINS TO BOIL.

REMOVE FROM HEAT. STIR IN PEANUT BUTTER. MIX WELL

ADD RICE KRISPIES CEREAL. STIR UNTIL WELL COATED. PRESS MIXTURE INTO 13 X 9 PAN COATED WITH COOKING SPRAY.

SET ASIDE

MELT CHOC AND BUTTERSCOTCH CHIPS TOGETHER IN 1 QT PAN OVER LOW HEAT, STIRRING CONSTANTLY.

SPREAD EVENLY OVER CEREAL MIXTURE.

LET STANK UNTIL FIRM.

CUT INTO 2X1 IN BARS WHEN COOL