Scotch A Roos Food

SCOTCHEROOS

Steps:

• In large bowl mix sugar, peanut butter and corn syrup.
• Microwave on high for 3 minutes. Check every 30 sec. after 2 minutes. Mixture is done when it starts to boil.
• Stir in rice krispies until well coated.
• Spray 9x13 pan with non-stick spray.
• Spread evenly in pan.
• Melt chocolate and butterscotch chips in microwave on high for 1-2 minutes (watch carefully and stir every 30 seconds - do not overcook!).
• Spread chocolate sauce over rice krispies.
• Allow to cool (may even put in fridge or freezer for a few minutes) and cover.

SCOTCHEROOS

Steps:

• Grease a 9x13' inch baking pan. Place cereal in a large mixing bowl. Set aside.
• In a large saucepan over medium heat, combine the sugar and corn syrup. Bring to a boil, and once boiling immediately remove from heat. Stir in peanut butter until smooth.
• Pour mixture over the rice cereal and stir until evenly coated. Press firmly into prepared pan.
• Add the chocolate chips and butterscotch chips to a microwave safe bowl. Microwave on low power for about 2 minutes, stirring every 30 seconds, just until the chips are melted and smooth.
• Spread topping over the bars. Allow to cool completely before cutting and serving.
• Store scotcheroos in an airtight container at room temperature and enjoy within 1-2 days, for best taste and texture.

SCOTCHAROOS

Steps:

• Generously butter a 9x13 inch baking pan. Set aside.
• In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
• Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
• In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.