Scotcheroo Bars

• Melt together in a pot, just to boiling:
• 1 c. corn syrup
• 1 c. granulated sugar
• Quickly remove from the heat so it doesn’t end up boiling for long. Add:
• 1 c. creamy peanut butter
• Stir fast. When it is well blended, pour it over:
• 6 c. Special K cold cereal (Rice Krispies works, too)
• Press into a greased 9″x13″ pan.

• Melt together:
• 1 c. butterscotch chips
• 1 1/2 c. chocolate chips
• Frost the bars. Leave uncovered on the counter top for a few hours. At least until the chocolate frosting is firm. DO NOT REFRIGERATE! This causes the bars to get to hard. Also, after chocolate is set on top, cover the pan/bars. This will help them stay soft.

They taste best if eaten within the first day.

I often use only chocolate chips to frost them.

I double the batch and make them in a cookie sheet.

I don’t use a 9″x13″ PAN. I use the Tupperware 9″x13″ container with the lid. This is the best way to store them!!!!