Chocolate Scotcheroos

Submitted By: Susan Reed
Prep. Time: 0:30
Serves: 18

1 cup corn syrup
1 cup granulated sugar
1 cup creamy OR crunchy peanut butter
5 cups Rice Krispies®
6 oz. semi-sweet chocolate chips
6 oz. butterscotch chips - see Notes below

-Put corn syrup and sugar in sauce pan. Bring to boil and immediately remove from heat.
-Stir in peanut butter.
-Pour Rice Krispies® in greased 9" X 13" pan. Add peanut butter mixture and mix well. Lightly press into pan.
-Melt chocolate and butterscotch chips in the microwave or in a double boiler.
-Pour over Rice Krispies® mixture and spread evenly.
-Refrigerate for at least 1/2 hour to firm.
-Remove from refrigerator, let sit 5 minutes, then cut into squares.
-Keep refrigerated.

Notes: If butterscotch is not desired, you may substitute with semi-sweet chocolate chips, though it won't be as flavorful.

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