Scotcheroos

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One of my favorite things about food is that it’s so easy to share.  The people that have recently become the bulk of my human interaction know that already.  The members of my newsroom have been the recipients of a few different treats and I think I can safely guess that they’re enjoying it.  If they aren’t, they are all wonderful liars. I bet someone out there would argue that we’re journalists and it’s only natural that we can lie. I’m pretty much incapable of lying though.  You can ask my mom. I don’t lie because I get overwhelmed with oppressive guilt.

Here’s something no one tells you about being a journalist, especially in broadcast though: you’re having an incredible day if you have time to eat an actual meal.  More often that not, we’re taking quick bites of something from the vending machine, granola bars or if we’re fortunate some sort of fast food. We get to eat in the morning before the day starts, but sometimes that’s too early to even process the fact that we’re awake. We get to eat after the newscast too. Those days where you have time to eat between those times…Oh gosh, it’s wonderful.

If you find a spare ten minutes in your life, make these and share them (if you want to).

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Scotcheroos

1 cup light corn syrup

3/4 cup sugar

1 cup peanut butter

6 cups crispy rice cereal

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

1.  In a saucepan, heat corn syrup and sugar until sugar dissolves, stirring constantly. Remove from heat once sugar dissolves completely.

2.  Stir in peanut butter.

3.  Mix into rice cereal, press mixture into 9×13 greased baking pan.

4.  In a saucepan over low heat, melt chocolate and butterscotch chips together.

5.  Spread melted chocolate mixture over cereal mixture, let cool.

6.  Cut into squares or triangles, your choice and Enjoy!

 

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