Scotcheroos

Basic Scotcheroos

Ingredients:

1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
6 cups Rice Krispies or Special K cereal
1 cup semi-sweet {or milk} chocolate morsels
1 cup butterscotch chips

Place corn syrup and sugar into large microwave-safe bowl. Microwave 80-90 seconds (don't overheat), remove from microwave and stir. Stir in peanut butter till it melts. Add cereal, stir until well coated. Put mixture in 13x9-inch pan coated with cooking spray. Set aside.
Melt chocolate and butterscotch chips in microwave by heating 30 seconds and stirring till melted. It will melt eventually, do not over microwave chocolate or it will dry out and clump. Spread evenly over cereal mixture. Let stand until firm, or eat when warm, gooey and delicious. Makes 24 bars.

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Triple Chocolate Scotcheroos

Ingredients:

1 cup (200g) sugar
1 cup (320g) rice syrup or light corn syrup
1/2 cup (130g) peanut butter*
1/2 cup (130g) Nutella, or a similar chocolate-hazelnut paste
6 cups (200g) crisp chocolate-flavored (or mixed with plain) rice cereal
6 ounces chopped bittersweet or semisweet chocolate, or 1 cup (165g) chocolate chips
1 cup (165g) butterscotch-flavored chips

optional: fleur de sel or flaky sea salt

1. Butter or spray a 9 x 13-inch baking pan.
2. In a large saucepan (at least 6 qts) over medium heat, bring the sugar and rice or corn syrup to a full boil. Remove from heat and stir in peanut butter and Nutella, then mix the rice cereal in until completely coated. Press the mixture into the greased pan, making sure the top is smooth.
3. Melt the chocolate and butterscotch chips together in a clean, dry bowl set over a double boiler or microwave, stirring gently until smooth and well-blended. Spread over the rice cereal mixture, sprinkle lightly with salt (if using) and cool until set.
Serving: Once cool, cut into small bars with a sharp knife. These are pretty intense and certainly on the sweet side, so bite-sized portions are in order. Strong cups of espresso are nice to balance them out.

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