‘scotcheroos

In a large pot over medium heat, combine 1 cup of light corn syrup, 1 cup of granulated sugar and 1 cup creamy peanut butter. Remove from heat and mix in 2 teaspoons vanilla extract and 6 cups Rice Krispies. Stir to combine. When thoroughly combined, spread into a parchment paper lined 13 x 9 pan.

While the Rice Krispies mixture begins to cool, melt 1 cup semi-sweet chocolate chips and 1 1/2 cups butterscotch chips in a microwave safe dish. Start with 20 second bursts in the mircowave, and stir with a fork between heatings. When the mixture is smooth and warmed throughout, pour over and spread atop the cereal mixture.

Allow to cool approximately 35 minutes and either serve warm, or chill in the fridge to make it easier to cut and portion.

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