Sweet & Salty Scotcheroos by
Ingredients
1/2 cup sugar
1/2 cup light-color corn syrup
1/2 cup creamy peanut butter ( not all-natural)
1 9.25 ounce bag corn chips, such as Fritos
1/2 cup semisweet chocolate chips
1/2 cup butterscotch -flavored chips
1 8x2x2 inch baking pan
Instructions
1. In a 3-quart saucepan, combine sugar and corn syrup. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Remove from heat. Stir in peanut butter until mixture is smooth and thoroughly combined.
2. Before opening bag of corn chips, lightly crush chips in the bag with your hands. Add corn chips to peanut butter mixture and stir until well-coated, continuing to break up corn chips as you stir. Transfer mixture to the well-greased 8x2x2 inch baking pan. Spread evenly. Top with a piece of wax paper and press to make a firm, even layer. Set aside.
3. Combine chocolate and butterscotch chips in a small microwave-safe bowl. Microwave for 30 seconds; stir. Repeat. Continue cooking in 10-second intervals until mixture is melted and smooth. Pour over corn chip mixture in pan and spread evenly. Let stand until firm. Cut into 4x1 inch bars. Makes 16 servings.
2. Before opening bag of corn chips, lightly crush chips in the bag with your hands. Add corn chips to peanut butter mixture and stir until well-coated, continuing to break up corn chips as you stir. Transfer mixture to the well-greased 8x2x2 inch baking pan. Spread evenly. Top with a piece of wax paper and press to make a firm, even layer. Set aside.
3. Combine chocolate and butterscotch chips in a small microwave-safe bowl. Microwave for 30 seconds; stir. Repeat. Continue cooking in 10-second intervals until mixture is melted and smooth. Pour over corn chip mixture in pan and spread evenly. Let stand until firm. Cut into 4x1 inch bars. Makes 16 servings.