Chewier and more delicious than regular rice crispy treats, made with corn syrup and peanut butter.
I found the cutest website of a gal, Jenny, who plans parties and makes wonderful desserts. I am just smitten with all the fun things she does when she entertains. I found this recipe for cookies on her site, and it was just too much fun! I decided to try these bar cookies out and make them for a gathering at work. I only changed one thing on her recipe as I felt the bars just needed a little bit of salty with the sweet and chocolate.
A couple ways of icing them, I took the easy way and just spread on the cereal mixture, though they certainly are so cute the way she did them.
1 cup Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
1/2 tsp salt
1/2 tsp salt
6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Step 1. Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated. Pour into greased 13 x 9-inch pan and pat into place.
Step 2 can be done one of two ways:
Option 1. Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal. Cool at least 45 minutes, or until firm. Cut into bars.
Option 2. Let rice cereal mixture set for about 15 minutes. Using a cookie cutter, cut out a variety of shapes. Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly (or use your favorite colored candy melts). Dip shaped Scotcheroo bars into melted chocolate mixture. Place on wax paper to dry.
Decorate as desired, or eat as is!