Scotcheroos

Scotcheroos

1 cup Sugar

1 1/3 cup Corn Syrup

1 1/3 cup Peanut Butter

1 tsp Vanilla

6 cups Rice Krispies

1 bag Chocolate Chips

1 bag Butterscotch Chips

1 tbsp Coconut Oil

Spray a 9 x 13 pan with non-stick spray and set aside.

In a medium size sauce pan, add sugar, peanut butter and corn syrup and mix together.

Place pan on stove top over low heat and stir until mixture is melted and sugar is dissolved. Stir constantly and watch this carefully.

DO NOT let the mixture come to a boil. This will result in hard squares!

Remove from the heat and stir in peanut butter and vanilla.

Pour Rice Krispies in a large bowl and 

pour melted mixture over Rice Krispies and mix well.

Pour into prepared pan, distribute evenly, and press down firmly.

Combine chocolate chips, butterscotch chips and coconut oil in a microwave safe bowl and microwave in 30 second intervals, stirring between intervals, until smooth and melted.

Pour over pan of Rice Krispies and spread evenly until covered.

Let chocolate harden before cutting. Place pan into the fridge or freezer if you want to speed up the cooling!