HOLIDAY COOKIE EXCHANGE | Scotcheroos

Add 1 cup corn syrup and 1 cup granulated sugar to a saucepan over low to medium heat.

Stir until the sugar is dissolved and the mixture is hot but not boiling.

Stir in 1 cup peanut butter until well combined.

Pour the hot mixture over 6 cups Rice Krispies and mix until well combined, working quickly as the mixture will set fast.

Spray a 13 by 9 inch baking pan with cooking spray and place a parchment sheet on the bottom of the pan.

Transfer the Rice Krispies mixture to the baking pan and spread into an even layer using a spatula.

Melt 1 cup semi-sweet chocolate chips and 1 cup butterscotch chips over hot, not boiling water, stirring until melted and blended well together.

Pour the melted chocolate mixture over the Rice Krispies and spread it to cover the entire surface using a rubber spatula.

Let the Scotcheroos sit in the refrigerator for about 10 minutes or until the chocolate is set.

Microwave 1 cup white chocolate for 1 minute in intervals of 15 seconds, stirring after each interval until fully melted.

Using a fork, drizzle the melted white chocolate over the Scotcheroos.

Refrigerate for an additional 10 minutes or until all the chocolate is firm.

Cut the Scotcheroos into squares, starting by cutting in half and then cutting each half into thirds, resulting in 36 squares.

Equipment Needed

Spice Level: