Not Madness, Just Mad

When I could tear myself away from the NCAA Tournament (I picked Gonzaga to win it all.  Oops.),

I watched my boyfriend play in a pool tournament Friday night,

we went ice skating Saturday afternoon,

then we he made Scotcheroos for dessert Sunday night.

I'd never even had a Scotcheroo until about a month ago.  They're so good!

Scotcheroos

Ingredients

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

1 6 oz package semi-sweet chocolate chips

6 cups Rice Krispies

1 cup butterscotch chips

Directions

Place corn syrup and sugar into 3-quart saucepan. 

Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. 

Remove from heat. 

Stir in peanut butter. Mix well. 

Add Rice Krispies and stir until well coated.

Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. 

Set aside.

Melt chocolate and butterscotch chips together in a microwave safe bowl, stirring every 30 seconds.

Spread evenly over cereal mixture. 

Let stand until firm. 

Cut into 2 x 1-inch bars when cool.

Helpful hint: Before measuring the corn syrup, coat your measuring cup with cooking spray--the syrup will pour easily out of the cup.