. . . scotcheroos . . .

. . . there's a recipe 

i get asked for all the time . . .

. . . it might even be 

the one i'm "known" for . . .

. . . for you ~ it might be 

great aunt ethyl's lasagna . . .

. . . or your mom's pot roast . . .

. . . maybe it's your sister-in-law's

 chocolate cake . . .

{hi, molly!}

. . . mine? . . .

. . . it isn't even mine . . .

. . . it's the easiest recipe ever . . .

. . . it's scotcheroos . . .

. . . i just make them easier . . .

. . . one measuring cup, 

one pot, 

one rubber spatula, 

and one jelly roll pan . . .

. . . here's the list of ingredients . . .

{pay attention to size of jar/box/bag when shopping. you'll thank me later}
•2 c. sugar {the only thing you need to measure}
•18 oz. jar creamy peanut butter
•16 oz. bottle light corn syrup
•12 oz. box rice krispies
•12 oz. bag butterscotch chips
•12 oz. bag semi-sweet chocolate chips

spray a jelly roll pan with non-stick cooking spray. into a large soup pot, measure sugar, add entire jar of peanut butter and all the corn syrup. over medium heat, stir with a rubber spatula constantly. don't turn up heat, or rush. cook only until bubbles can surface on their own. remove from heat and immediately stir in the whole box of rice krispies until all pieces are coated. turn out into prepared jelly roll pan. smooth all the way to the edges and corners. quickly and evenly sprinkle on all the butterscotch chips, then the semi-sweet chocolate chips. make sure the pan is not in a drafty area - as in right under the air conditioning vent. set a timer for ten minutes and walk away. the heat from the cereal mixture will melt the chips. using the same spatula, smooth the melted chips all the way to the edges and corners. allow to cool at room temperature until you can't feel any warmth on the bottom of the pan. place the pan in the freezer for 10-15 minutes to set the chocolate. remove from freezer, cut and serve.