1 C sugar
1 C karo syrup
1 C peanut butter
8 C rice chex (or 6 C rice crispies or Special K)
1 1/2 C butterscotch chips, divided
1 1/2 C milk chocolate chips, divided
Cook sugar and karo syrup until boiling, let boil about 1 minute. Take off heat and add peanut butter, stirring until smooth. Pour over cereal and mix well. Mix in 1 C butterscotch chips and 1 C milk chocolate chips. Press in a 9x13 (or a 9x9 if you want them thicker). Then sprinkle with the 1/2 C butterscotch chips and 1/2 C milk chocolate chips, pressing down to adhere to the top of the scotch-a-roo. Let cool and cut into squares.
** These were quite a regular at my house growing up. They were made with special K and didn't have any chips in them, so I'm not entirely sure how they got their name. Over the years I've had several variations. Some people melt the butterscotch and chocolate together and slather it on top, some only use chocolate and some skip the chips altogether. Most people use rice crispies, but I really like the rice chex texture, a little more to bite into! Any way and with any combination, they are yummy!
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