 | | Directions |
- Mix sugar and syrup in saucepan. Over medium-low heat dissolve sugar and bring just to a boil; stirring often.
- Remove from heat and stir in peanut butter, mix well.
- In a large bowl, add cereal. Add the peanut butter mixture and mix well.
- Press into cake pan; butter your fingers so cereal mixture doesn't stick to your hands.
- In a mixing bowl, combine chocolate and butterscotch chips, sprinkle evenly over cereal mixure, wait 10 minutes, then with a spatula spread the chips until smooth.
- Let cool until chocolate/butterscotch topping stiffens. Cut into 2" squares and serve.
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Prep Time: 15 minutes
Container: 9" x 13" cake pan, mixing bowl, 3 quart saucepan
Servings: 24
|  | | Ingredients | | - | | 1 cup sugar |
| - | | 1 cup light corn syrup |
| - | | 1 cup peanut butter - creamy |
| - | | 6 cups toasted rice cereal |
| - | | 1 cup chocolate chips - semi sweet |
| - | | 1 cup butterscotch chips |
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