Christmas Cookie Recipe: #3--Chocolate Scotcheroos

Ingredients

6 cups rice krispies

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

1 cup chocolate chips (I use 1 3/4 cups chocolate chips)

1 cup butterscotch flavoured chips (I use 1/4 cup butterscotch chips)

Directions:

Cook corn syrup and sugar until it boils. Pull pan from the hot eye of the stove.

stir in peanut butter.

mix in 6 cups rice krispies.

Spread this mixture in a 9X13 pan and let cool completely.

melt cocolate chips and butterscotch chips over hot water, stir and spread over krispy rice mixure .

let cool and cut.

I suggest putting a piece of alumnium foil in the 9X13 pan with edges folding over the outside of the pan. Spray some pam on the foil.

When the cookies are all cooled, they can be very difficult to cut....so all you have to do is pull them all out in one big piece and put the whole thing on a cutting board. Use the big knife you use for chopping. Not sure what you call the knife.....but you know what I mean....
This make for much neater and easier cutting.

Enjoy, This one has been in our family for over 40 years!!