Funny story. There was a gluten-free request at work that led to this deliciousness, but the night I made these I broke my ankle. I guess its a good thing that my kitchen was small and this recipe is not labor intensive.
By the time I was done I was really hurting. The next day I had to go in late to work so I could see someone about it. I could not walk at all. It ended up being a stress fracture. I got to wear this beauty for a month.
One Year Ago: Chocolate Pudding
Two Years Ago: Garlic Rice Pilaf
1/2 cup butter (1 stick)
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
8-10 cups rice krispies
11 oz chocolate chips
11 oz butterscotch chips
In a large saucepan, melt butter. Add the corn syrup and sugar. Bring just to a boil and remove from the heat. Stir in peanut butter. Add rice krispies and mix well. Press mixture into a large baking sheet (11x17) (The scotcharoos in the picture were from a 9x13 and it was a touch thick for my liking) Melt the chocolate and butterscotch chips using the double boiler method. (I always burn them in the microwave.) Spread melted chips on top of the rice krispie mixture. Let chocolate set. Cut into squares.
Source: Adapted from Mels Kitchen Cafe
I'm linking up at: Your homebased mom, Thirty Handmade Days The Best Blog Recipes, Tatertots and Jello, Whipperberry, Buns in My Oven, Today’s Creative Blog, Design, Dining and Diapers, Iheartnaptime, Home Stories A to Z Home-Styled, Real Coake, Create, Craft, Love, Mostlyhomemade mom, Six Sisters’ Stuff, A Peek into My Paradise, A Bowl Full of Lemons, Love Grows Wild, The DIY Show off and Shabby Creek Cottage.