It’s Tommy! Since Brooke is on vacation, I am sharing my favorite Christmas treat, Scotcharoos! For some reason, we only seem to eat these during the Christmas season. My daughter made these the other night, and our family devoured them in only a few days. (Ok, “days” should be singular)

1 tablespoon unsalted butter, or as needed

1 ½ cups Peanut Butter

1 cup white sugar

1 cup light corn syrup

6 cups crisp rice cereal

½ cup semisweet chocolate chips (I suggest Dark Chocolate chips)

½ cup butterscotch chips

Directions to Goodness

  1. Butter a 9×13-inch baking pan; set aside.
  2. Mix peanut butter, corn syrup, and sugar in a large pot. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat.
  3. Stir in rice cereal until. Transfer mixture into prepared pan. Butter your hands, and pat it down.
  4. Melt chocolate chips and butterscotch chips in a medium saucepan over medium-low heat; stir until smooth. Spread over top of bars.
  5. Let it cool completely, usually about 20 minutes. Cut into squares and embark on deliciousness!