Scotcheroos

Tis' the season for baking, right???  Well, at least that's how it would appear around here. 

However, it's a good thing, especially for my hips sake, that the new year is coming soon.  That means time for some resolutions, and a sugar detox might just be at the top of that list. Apparently, Christmas time means stuffing yourself, or others, full of sugary goodness.  No wonder Santa's always so jolly!  He never has a chance to crash from his sugar high! 

Today's recipe is one of my favorites though!  Scotheroos are a great combination of peanut butter, chocolate, and rice krispie treats.  With those ingredients, how could one go wrong?

Scotcheroos
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Ingredients:

1 cup light corn syrup
1 cup light brown sugar, packed
1 cup peanut butter
6 cups rice krispies
1 (12 oz.) bag semi-sweet chocolate chips
1 (12 oz.) bag butterscotch chips

Directions:

Generously grease a 9x13’ baking dish with nonstick cooking spray and set aside.

In a medium sauce pan, combine the corn syrup and brown sugar.  Continue to stir together and bring the mixture to a boil; then remove the pan from the heat.  Next, add in the peanut butter and stir around until the mixture is completely smooth.  Once ready, pour in the rice krispies, and using a wooden spoon, stir around until the cereal is completely coated.  Pour the mixture into the prepared baking dish and spread around.  Set the dish aside and allow to cool completely.

Once the rice krispies have cooled, combine and melt the semi-sweet chocolate chips and the butterscotch chips in a microwave safe container.  Pour the melted chocolate/butterscotch over the rice krispies and evenly spread around with a spatula.  Allow the scotcheroos to cool completely before cutting to serve.