I won’t lie to you. I did not make these. My mother did. But I have been eating them! And eating them. And eating them.
I can’t quite seem to stop cuddling with my little cupcake long enough to actually make it into the kitchen to do anything besides grab a snack or a glass of water.
But I can guarantee that these are good! We took a HUGE pan of them to a family fourth of July party, expecting to bring some home at the end of the evening. Imagine our surprise when I went to get one at 7 and the entire pan was empty! Gone! It wasn’t even dark yet!
Thankfully I managed to convince my mom that we definitely needed some more, and she made a second pan.
1.5 cups creamy peanut butter
1 cup sugar
1 cup light corn syrup
6 cups rice crispies cereal
1 2/3 cups butterscotch chips
1 2/3 cups semi sweet chocolate chips
Spray a 9×13 pan with cooking spray.
In a large saucepan combine the peanut butter, sugar, corn syrup, and 2/3 cup butterscotch chips. Cook over medium-low heat, stirring frequently, until melted. Remove from heat.
Add the cereal and stir until thoroughly coated.
Press into bottom of pan.
Microwave remaining butterscotch chips and chocolate chips on high for 1 minute. Stir well to evenly distribute heat and make sure it is all melted.
Spread over cereal mixture.
Refrigerate 10-15 minutes until coating is firm. Or let sit on the counter until set.