SCOTCHEROOS

Need sticky, chewy and chocolatey all in one bite? These no-bake bar cookies have it all! I made up a batch last night. My family likes both kinds of rice krispie treats, but if they have a choice, they'd take these everytime! They are super easy.

Prep: 5 min - Cook: 5 min - Cool: 15 min

9X13 pan
Nonstick cooking spray
1 cup creamy peanut butter
1 cup granulated sugar
1 cup light corn syrup
6 cups rice krispie cereal
1 cup Butterscotch Flavored chips
1 cup Semi-Sweet Chocolate chips

Spray your pan with Pam. Measure rice krispies into a large bowl. I like to use a big tupperware bowl. Combine peanut butter, sugar and corn syrup in medium saucepan. Cook over medium-low heat, stirring frequently, until melted. Don't bring to a boil, it will make it too stiff. Remove from heat. Add to cereal; stir until thoroughly coated. Press onto bottom of prepared 9 X 13 baking pan.

Microwave butterscotch chips and semi-sweet chocolate chips in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Spread over cereal miture. OR:

Combine in a small saucepan and stir constantly until completely melted. ( I prefer this method.)Spread over cereal mixture.

REFRIGERATE for 15 to 30 minutes or until topping is firm. Cut into bars.

Makes 30 bars