Scotcheroons - not your average Rice Krispies Treat

We just put my mom on the plane back to Georgia. She made two batches of these favorites for my son while she was here for three weeks.

There's no baking involved, but they do take a while to cool, and it's best not to put the topping on until then. Personally, I prefer the ratio of chocolate chips to butterscotch chips to be 3/4 to 1/4 instead of 1/2 to 1/2. I could even go for 1 to 0, but then the name wouldn't quite fit, would it?

Here's a tip for measuring the peanut butter: fill a 2-cup measure to the 1 cup line with water, add spoons of peanut butter until the water rises to the 2 cup line, pour off water.

Mom doesn't like to pack these down tight to make a relatively flat surface. She says that makes them too hard to bite through. So they're not a particularly attractive cookie. But they sure are good!


Scotcheroons

Combine in large pot:

     1 c sugar
     1 c light corn syrup

Bring to a rolling boil, then remove from heat.
Stir in:

     1 c peanut butter
     6 c rice krispies

Mix well - scraping the pot all the way to the bottom to combine syrup and cereal well. Push out into a 13x9x2 pan or larger - even a cookie sheet, depending on whether you like these thin or thick. Cool.

Combine:

     6 oz semi-sweet chocolate chips
     6 oz butterscotch chips

Melt in double boiler or microwave, and spread onto cookie. Cool and cut.