Every time we went to her house her mom (Dottie) had a pan of scotcheroos for us.
Every time they hosted youth group Dottie had a pan of scotcheroos for us.
Every time there was a potluck at church, Dottie had a pan of scotcheroos for us.
There were her signature dish and such a big hit with parents and teens alike that if she brought anything else there would have a major uprising!
They are still a favorite in our family. I’ve seen them called Rice Krispie Bars or Scotchies but in my mind they will always be Dottie’s Scotcheroos!
Mix together in a saucepan: 1 1/2 cup sugar, 1 1/2 cup white syrup.
Bring to a boil and remove from heat. Add 1 1/2 cup peanut butter.
Quickly stir in 12 cups of rice krispie cereal until all are coated. Spread in a cookie sheet. (If you use a 9 x 13 pan you will thicker bars. A jelly roll pan will yield more bars, but thinner. I usually go for the jelly roll pan.)
Melt together 12 oz. of chocolate chips and 12 oz. of butterscotch chips. Spread on the bars and let set.
Slice into the bars and enjoy!
Store in a covered container. Be careful in humidity- these bars will take on moisture!