Scotch-a-roos

These crispy treats are ridiculously sweet, but especially yummy.  I’ve been known to make a tiny batch in a bread pan just for me, myself, and I.  My husband might get a little piece.  Maybe.

Original Scotch-a-roos Recipe
1 cup white sugar
1 cup white corn syrup
1 cup peanut butter
6 cups crispy rice cereal

1 cup semi-sweet chocolate chips
1 cup butterscotch chips

1. Lightly butter a 9 by 13 pan.

2. In a large saucepan, combine sugar and corn syrup.  Bring to a boil.  Remove from heat and stir in peanut butter.  Stir in crispy rice cereal.

3. Spread mixture into the prepared 9 by 13 inch pan.

4. In a microwave safe bowl, combine chocolate chips and butterscotch chips.  Heat for 1-2 minutes, stirring every 30 seconds.  (Be careful not to overheat.)  Spread melted chips on top of the crispy mixture.

5. Cool until chocolate/butterscotch mixture sets.  Cut into small bars.

Amy’s Modified Scotch-a-roos Recipe (small batch and slightly more healthy)
10 large marshmallows
1 Tablespoon butter
1/4 cup honey
1/4 cup peanut butter (Smucker’s natural creamy)
2 cups crispy rice cereal

1/2 cup semi sweet chocolate chips
1/4 cup butterscotch chips

1. Lightly butter a 9 by 5 inch bread pan.

2. In a medium sized microwave-safe bowl, combine marshmallows and butter.  Microwave for 30 seconds and stir.  Stir in honey and peanut butter.  Microwave another 30 seconds and stir.  (Repeat, if necessary, until mixture is smooth.)  Stir in crispy rice cereal.

3. Spread mixture into the prepared bread pan.

4. In a microwave safe bowl, combine chocolate chips and butterscotch
chips.  Heat for 1 minute, stirring after 30 seconds.  (Be careful
not to overheat.)  Spread melted chips on top of the crispy mixture.

5. Cool until chocolate/butterscotch mixture sets.  Cut into bars.