Michaelangelos Scotcheroos

Ingredients

7Prep Time: 15 minutes

Cook Time: 5 minutes

Chill Time: 1 hour

Yields: 24 squares

Ingredients:

– 1 cup creamy peanut butter

– 1 cup light corn syrup (or 10 oz marshmallows as pictured)

– 1 cup granulated sugar

– 6 cups Rice Krispies cereal

– 1 cup butterscotch chips

– 1 cup semi-sweet chocolate chips

– 1 teaspoon vanilla extract

Directions

1. In a large saucepan over medium heat, combine sugar and corn syrup (or marshmallows). Stir constantly until dissolved and smooth. Do not let it boil.

2. Remove from heat and stir in peanut butter and vanilla until well blended.

3. Add Rice Krispies cereal and stir until evenly coated.

4. Press mixture into a greased 9x13-inch pan, spreading evenly.

5. In a microwave-safe bowl, melt butterscotch chips and chocolate chips together in 30-second intervals, stirring until smooth.

6. Pour melted mixture over cereal layer and spread evenly with a spatula.

7. Let cool at room temperature, then refrigerate for at least 1 hour until chocolate topping is firm.

8. Cut into squares and serve.

Storage:

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.