Mmmmm. That's all.
Scotcheroos
Ingredients:
1 C. white corn syrup
1 C. sugar
1 C. peanut butter
6 C. Rice Krispies cereal
1/2 bag chocolate chips
1/2 bag butterscotch chips
Heat corn syrup and sugar together on the stove until dissolved, then add peanut butter and mix until creamy. Stir Rice Krispies in until completely coated. (You can use more or less Rice Krispies depending on how they are coating.) Spread into a 9x13 greased pan. While that's cooling for a minute, combine the chocolate chips and butterscotch chips in a microwavable bowl and nuke for 30 second intervals until they are melted together and smooth. Spread over the Rice Krispy bars. Let the chocolate topping harden a little before cutting and serving.
To make into scotcheroo rolls like the picture below, spread the Rice Krispy mixture onto a jelly roll pan and cover with the chocolate/butterscotch chip mixture. Let cool just until the chocolate isn't so melty, and start rolling up the whole bar from one end cinnamon-roll-style. (I put wax paper under the bars to make the rolling process easier.) Once the bar is rolled up completely, cut off sections from the flat end of the roll. (I got a little excited and didn't really wait for the chocolate to harden a bit, so when I rolled it and cut it, it got pretty gooey and messy. I would recommend after rolling them up to have them sit in the fridge until the chocolate is set and hardened. It will make it easier to cut.) I just learned this trick this summer. Rolling them up like this makes them a lot easier to transport because you can stack them and don't have to worry about the chocolate sticking to the bottom of the top ones.
To make into scotcheroo rolls like the picture below, spread the Rice Krispy mixture onto a jelly roll pan and cover with the chocolate/butterscotch chip mixture. Let cool just until the chocolate isn't so melty, and start rolling up the whole bar from one end cinnamon-roll-style. (I put wax paper under the bars to make the rolling process easier.) Once the bar is rolled up completely, cut off sections from the flat end of the roll. (I got a little excited and didn't really wait for the chocolate to harden a bit, so when I rolled it and cut it, it got pretty gooey and messy. I would recommend after rolling them up to have them sit in the fridge until the chocolate is set and hardened. It will make it easier to cut.) I just learned this trick this summer. Rolling them up like this makes them a lot easier to transport because you can stack them and don't have to worry about the chocolate sticking to the bottom of the top ones.
Husband Review:
Who doesn't love scotcheroos?! These are a personal favorite of my father-in-laws. They are perfect sized to just grab and enjoy. Just make them. They take no time, and are SO worth it.
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