i don’t know how i missed this recipe long ago,
but at ever function where these ladies are featured,
i am a complete hopeless case.

like, “oh crap i was supposed to be losing weight and just ate five of those” kind of hopeless.

so, when we planned reese’s blessing and had family in town, my mom,
the cookie making {well anything-making} queen offered to make cookies…
i told her we were going for some “bar-type” desserts and she said she’d take care of it…

again, these are one of my faves. i don’t know how i never knew how to make these classic scotcheroos that everyone else seemed to know how to make.
so, in my repentant voice, i am sharing my mom’s recipe.

the one she got from her friend steph.

phew. glad i got that off my chest, it just needed to get out!

scotcheroos

2 cups sugar
16oz light Karo syrup
16 oz creamy peanut butter
12 cups Rice Krispies
1 bag butterscotch chips
1 bag chocolate chips

1. prepare cookie sheet by lining it with parchment paper. spray parchment with pam.
2. in a saucepan, pour the karo and sugar. bring to boil, till sugar is disolved and clear-ish.
remove from heat. stir in peanut butter.
3. pour mixture over rice krispies. stir to coat entirely then pour onto cookie sheet.
spray hands with pam. spread mixture evenly.
4. in a microwaveable dish, combine chocolate chips and butterscotch chips. microwave at 20 second intervals and stir between intervals. when just melted, pour chocolate and butterscotch mixture over rice krispes. spread and smooth topping and then allow to cool completely.
5. lift out entire solid block an cut- makes 48 – 2″ squares.

enjoy!