Macey's had Guittard chocolate chips on sale for $2.99. What a great time to buy some butterscotch and milk chocolate chips to make Scotcharoos (Obviously, named this for the butterSCOTCH flavor.
Scotcharoos
1 C. Butterscotch Chips
1 C. Milk Chocolate Chips
1 C. Granulated Sugar
1 C. White Corn Syrup
1 C. Peanut Butter (Smooth)
5-6 C. Rice Krispies Cereal
Putthe butterscotch and milk chocolate chips in a microwave safe container and heat for 30 second intervals, stirring in between each timer, until chips are melted.
Mix the sugar and syrup and peanut butter in a medium size pan. Heat until just about boiling. Take it off and pour over Rice Krispies. Use plastic wrap or parchment paper to squish all contents into a 9 X 13 pan. I always spray with vegetable oil to help them come out out of the pan. Pour on the melted chips and spread evenly over cereal mixture. Let sit until chocolate is not glossy or put it in the refrigerator for 1/2 an hour.
I made these these wrong for years and could never figure out why my scotcharoos were always too hard. It is because I boiled the sugar and corn syrup for a minute, thinking I was making sure all the sugar crystals were melted so it would not crystalize. BAD IDEA! This brings the candy (corn syrup and sugar) to a hard boil stage and makes the mixture hard. DUH! Hardboil stage!!
Once again, the trick is to take off the sugar mixture from the heat as soon as you see bubbles forming on the edges of your mixture.