Make chocolate scotcheroos with Rice Krispies by spreading a mixture of Rice Krispies, peanut butter, sugar and light corn syrup in a pan. Top the mixture with a melted combination of chocolate morsels and butterscotch chips.
To prepare chocolate scotcheroos, start by stirring 1 cup of sugar into 1 cup of light corn syrup in a saucepan over medium heat. When the liquid comes to a boil, turn off the heat, and incorporate 1 cup of peanut butter. Stir in 6 cups of Rice Krispies, and pack the mixture into a greased 9-by-13-inch pan.
Gently warm 1 cup of semisweet chocolate morsels and 1 cup of butterscotch chips in a saucepan over low heat, and stir them together as they melt. Slather the chocolate and butterscotch blend on top of the Rice Krispies. Let the mixture cool and set completely before cutting it into bars.
A recipe that emulates chocolate scotcheroos in the form of simple clusters is also available on RiceKrispies.com. Combine 1 cup of semisweet chocolate morsels, 1 cup of butterscotch chips and 2 tablespoons of peanut butter in a saucepan. Stir the ingredients together over low heat as they melt. Incorporate 4 cups of Rice Krispies, and place dollops of the mixture onto a greased baking sheet. Allow the clusters to cool and set before serving.