Scotch-a-roos

Made scotch-a-roos twice in two days!  I love these crispy peanut buttery chocolatey treats.  My first introduction to them was at my future in-law's house when Fig and I were dating.  Lydia and I made them Friday for a post-high event that later got postponed and today for Fig's trip to Lake City/Cadillac to visit with some of our former students.  The recipe says to refrigerate for 3 hours but the fridge was full of Thanksgiving leftovers so I stuck them in the garage!  The benefit to winters in Michigan is you have a really large walk in freezer :).  If you cut them right out of the fridge the chocolate will crack so let it sit out for  few minutes before breaking into them. . .I know it will be hard to wait but you can do it!


Scotch-a-roos
Ingredients

• 1 cup light corn syrup
• 1 cup sugar
• 1 cup peanut butter
• 1 tsp vanilla extract
• 6 cups crisp rice cereal
• 1 1/2 cup semi-sweet chocolate chips
• 1 (12 oz bag) butterscotch chips

Line a 9 x 13 pan with parchment or wax paper.
Add sugar and corn syrup to sauce pan and stir over medium heat until it reaches a rolling boil. Remove from heat and stir in peanut butter and vanilla until smooth.
In a large bowl, add six cups of Rice Krispys. Pour on the peanut butter mixture and stir until all the cereal is coated. Spread in prepared pan.
In a microwave melt the chocolate and butterscotch chips together. Spread on top of cereal and refrigerate for 3 hours or until set. Cut into squares.