Scotcheroos

Scotcheroos
6 c. Corn Chex cereal
1 c. light corn syrup
1 c. sugar
1 c. creamy peanut butter
2 c. semi-sweet chocolate chips
2 c. butterscotch chips
1/3 c. peanut butter
2 t. vanilla

 Spray non-stick spray in a 9x13 baking pan OR 2 muffin pans OR line a baking sheet with parchment paper.

In a large saucepan, combine the corn syrup and sugar over medium heat. When the mixture just starts to boil, IMMEDIATELY remove from heat and stir in 1 cup of peanut butter. Pour cereal into mixture and fold together gently. 

Pour mixture into your prepared pan(s), or use a large cookie scoop to drop cereal onto parchment paper, and use buttered hands to press together and form them.  

Using a microwave safe dish melt together chocolate chips and butterscotch chips, at 50% power in 1 minute intervals, stirring in between to prevent the chocolate from burning (it will take about 3 minutes for the chips to melt completely).  Stir in 1/3 cup of peanut butter and vanilla.

Pour or drizzle chocolate mixture over cereal.  Cool until set up.

Makes 18 to 20 servings