Monday, June 7, 2010
1 c light corn syrup
1 c white sugar
1 1/2 c peanut butter
6 c crisp rice cereal
1/2 c butterscotch chips
1/2 c semisweet chocolate chips
Butter a 9x9 baking pan generously with butter. Set aside. Mix together corn syrup, sugar and peanut butter. Cook over medium heat, stirring until peanut butter melts. If you let it cook too long your bars will be crunchier, so don't overcook. Just until sugar is dissolved and peanut butter is melted. Remove from heat, and stir in rice krispies. Transfer mixture into the buttered pan and pat it down. In a small bowl, microwave the butterscotch and chocolate chips until melted. I start out doing 30 seconds at a time until they are completely melted otherwise they may burn. Spread over the top and let the bars cool. Cut into squares. I prefer my bars chilled, but not easy to cut, just warning you! :) Let them sit out of the fridge about 5 minutes or so before trying to cut and it's much simpler!
Note: This can also be done in a 9x13 pan. You will have a thinner bar and I usually do 3/4 c each kind of chip as 1/2 c each is not enough for that large of area. Everything else stays the same.