Ingredients

Instructions

  1. In a heavy sauce pan cook sugar, syrup and butter over a medium heat until sugar is dissolved.
  2. Remove from heat and add peanut butter. In a large bowl mix into the rice krispies until krispies are coated and press firmly into a buttered 9 x 12 inch pan.
  3. In a double boiler melt butterscotch and chocolate chips until soft and creamy. Then pour and spread over the uncut bars in the pan.
  4. When they are cool cut into the size bars you like to serve.
  5. I warn you -- these will make you yearn for more until every last one is gone! :). And consider yourselves lucky cuz it took me nine years to get her recipe! No other Scotcheroos are as good as hers!
  6. Hugs, Jelly.