Scotcheroos with Candies
Vary the color of the candies by the season.
Prep Time: 20 minutes
Cook Time: 10 minutes
Cool Time: 45 minutes
Yield: 24 bars
1 cup Karo® Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup mini candy-coated chocolate pieces, divided
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated. Add half of the chocolate candies and stir just enough to mix.
Pour into greased 13 x 9-inch pan and pat into place.
Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal. Sprinkle with remaining chocolate candies.
Cool at least 45 minutes, or until firm. Cut into bars.