SCOTCHEROOS

 

 

1 CUP PEANUT BUTTER

1 CUP SUGAR

1 CUP WHITE KARO SYRUP

 

COMBINE INTO SAUCEPAN AND OVER MEDIUM HEAT BRING TO BOIL.  BOIL FOR

1 MINUTE STIRRING CONSTANTLY SO AS NOT TO BURN.  TAKE OFF HEAT AND ADD 6 CUPS OF RICE KRISPIES.  MIX WELL.  PAT INTO BUTTERED COOKIE SHEET WITH SIDES OR 9 X 13 PAN.  BUTTER YOUR FINGERS TO PAT INTO PAN AND MIXTURE WILL NOT STICK TO YOUR FINGERS.  WORK QUICKLY AS MIXTURE IS VERY HOT.   THEN COMBINE A 12OZ PACKAGE OF CHOC CHIPS AND A 12OZ PACKAGE OF BUTTERSCOTCH CHIPS IN MICROWAVE ON HIGH FOR 1 MINUTE STIRRING HALF WAY THRU COOKING.  STIR UNTIL SMOOTH AND POUR ON TOP OF RICE KRISPIE MIXTURE.  REFRIGERATE OR PUT INTO FREEZER UNTIL FIRM.