Yesterday I posted Kellogg's version of Chocolate Scotcheroos. However that is not how I made them last night. My version:
6 cups of Rice Crispies
12 oz of butterscotch chips
3/4 Cup of peanut butter
12 oz of semi-sweet chocolate chips
1 TBS of shortening Melt the chips and peanut butter in a saucepan on stove. Pour this over Rice Crispies so the cereal sticks together. Spread in a 9 X 13 pan. Refrigerate. Melt chocolate chips and shortening in a saucepan on stove. Pour over cooled butterscotch Rice Crispy bars. Refrigerate until chocolate hardens.
