Monday, July 4, 2011

SCOTCHAROOS

6 c. rice crispies
1 c. sugar
1 c. light corn syrup
1 c. peanut butter
1 c. butterscotch chips
1 c. chocolate chips

In a large pan, bring sugar and corn syrup to a boil. Remove from heat and melt 1 cup of peanut butter in the mixture. Mix in rice crispies. Spread in a 9x13 pan. Melt butterscotch chips and chocolate chips in a small saucepan on low. Spread over rice crispy mixture. Cool before serving.

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