Scotcharoos

Well, I needed another gluten free recipe when someone suggested making just plain old rice crispy bars. Of course, from that, I thought I should make scotcharoos. I haven't made these in forever, and boy are they Delicious! And yes, this bar was eaten while it was still warm...who could resist?

Ingredients

1 c. light corn syrup

1c. sugar

1c. peanut butter

6 c. crispy rice cereal

1 c. semi-sweet chocolate chips

1 c. butterscotch chips

Directions

1. Place corn syrup and sugar into 3-quart saucepan.  Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.  Remove from heat.
2. Stir in peanut butter. Mix well until all peanut butter has been melted.
3. Add cereal. Stir until well coated.
4. Press mixture into 9x13 pan coated with cooking spray. Set aside.
5. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly.
6. Spread evenly over cereal mixture.
7. Let stand until firm. Cut into 2 x 1-inch bars when cool.