Scotcheroos

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 50
• 1 cup sugar (devided)
• 2 tablespoons sugar (devided)
• 1 cup light corn syrup (kayro)
• 1 cup creamy peanut butter
• 6 cups rice krispies (or similar type)
• 1/2 tablespoon butter
• 2 tablespoons milk
• 1 (12 ounce) package semi-sweet chocolate chips
• 1 (12 ounce) package butterscotch chips

Recipe

• 1 in a large pot (one to fit all of the rice krispies) heat 1 cup sugar and corn syrup just untill the sugar melts then take off heat.
• 2 stirr in peanut butter then rice krispies stirr untill everything is coated.
• 3 press into a 9x13x2in pan know that mixture will stick to your hands to prevent this put water on them each time it starts to stick.
• 4 make a sauce out of the rest of the ingreedients to do this melt the butter in a pan on medium heat then add sugar then milk (ammonut is negotiable) then add the chips and heat them untill they melt but do not boil.
• 5 spread over the rice krispy base and allow to cool to room temperature for a few hours befroe cutting do not put them into the fridge because theywill become hard as a rock.
• 6 comment because others like to know.