Scotcheroos
- 1 cup honey
- 1/2 cup white sugar
- 1 cup peanut butter
- 1 t. vanilla extract
- 1/2 t. salt
- 7 cups rice crispies
- 6 oz. semisweet chocolate, chopped (bars in baking aisle)
- 1 1/2 cups butterscotch chips
- 1 T. butter
In a medium to large pot, heat honey and sugar over medium heat, stirring often, until they come to a simmer. Simmer without stirring for one minute then turn off heat. **gentle simmer, do not allow to boil.
Stir peanut butter, vanilla and salt in the hot honey mixture until smooth.
Pour in the rice crispies and stir until everything is coated. Pour into a 9x13 pan lined with parchment paper (do not need to grease), and pat down gently with a spatula- do not pack forcefully or bars will be too dense.
In a microwave or double boiler, melt chocolate and butterscotch chips together with the butter until smooth (20 second intervals in the microwave, stirring in between). Pour over the rice crispy mixture and allow to set, covered, in the fridge for 2 hours.
Lift out the bars using the parchment paper and cut into squares. Scotcheroos will keep for 3 days at room temperatures or 1 week in the fridge.
**If no butterscotch chips, use 8 oz. semisweet chocolate melted with 2 T. peanut butter for the topping (no butter needed).
