This is one of those recipes I remember my grandma making yet I never had the guts to try and make them myself!

Fortunately, baby #3 and I were craving some peanut buttery butterscotch chocolate the other day so I whipped up some Scotch-a-roos (which are actually pretty easy to make!)

They didn’t turn out quite as well as grandma’s, but then again, does anything ever?

Recipe derived from RiceKrispies.com

Ingredients:

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

6 cups rice cereal (Rice Krispies or store brand – we used store brand)

1 cup chocolate chips

1 cup butterscotch chips

Directions:

1. Place corn syrup and sugar into a large saucepan. Cook over medium heat, stirring frequently, until sugar is dissolved and the mixture begins to boil. (Tip from the website: spray the measuring cup with cooking spray before measuring corn syrup. The corn syrup will slide right out of the measuring cup.)
2. Lower heat and add peanut butter. Stir until thoroughly mixed.
3. Add rice cereal and mix until cereal is well coated.
4. Spray a 9 x 13 inch pan with cooking spray and press mixture into pan. Set aside.
5. In a smaller saucepan, melt the chocolate chips and butterscotch chips (add more butterscotch chips if you want the extra sweetness).
6. When completely melted, pour over the bars, spreading evenly. (I didn’t think there would be enough to coat the entire top, but it did!)
7. Let stand until firm (minimum 3 hours).