Pat's Rice Krispie Cookies (Chocolate Scotcheroos adaptation)
Contributed by Diane S.
Source: Adapted from Rice Krispies Chocolate Scotcheroos recipe

Recipe By     :Pat Evans (Patreads@aol.com)
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  light corn syrup
  1                cup  sugar
  1                cup  peanut butter
  6               cups  Rice Krispies® -- (to 7 cups)
  1                cup  semi-sweet chocolate chips
  1                cup  butterscotch morsels -- (aka butterscotch chips)
                        vegetable cooking spray

Mix corn syrup and sugar in large microwaveable bowl. (I use my big yellow
Pyrex bowl--It's part of the tradition!) Microwave on High until it boils
(about 2 1/2 - 5 minutes, depending on your microwave.)

Add peanut butter and stir until the mixture is smooth. Immediately add Rice
Krispies. (I have used as much as 8 cups of Rice Krispies. At Christmas, I
like to use the Holiday Rice Krispies.) Press the mixture into a 9 x 13 pan
which you have sprayed with cooking spray. I lay a big piece of waxed paper
over the top of the mix after I scrape it into the pan, and then press it
out evenly with my hands. Or you can just butter your hands, but be aware
that the mix is HOT!

In a 2 cup glass measuring cup or microwavable bowl, melt chocolate and
butterscotch chips. Melt on High for 1 minute, stir, and then continue
nuking and stirring at 15 second intervals until they are melted and
smooth. Don't get any water in this mixture or it will "seize" (harden.)

Spread the melted chips over the Rice Krispie mixture. Put in refrigerator
until the topping is hard, but don't leave it too long or you will kill your
hand trying to cut these. Cut into pieces and try not to eat them all by
yourself!

These can be frozen, tightly wrapped. You can also eat them frozen if you
are desperate and have very strong teeth!