Scotcheroos

6 to 8 Cups Gluten-Free Rice Krispies  1 1/2 Cups Peanut Butter or nut-butter substitute of your choice 1 Bag Gluten-Free Butterscotch Chips - watch for hidden barley or malt.  Not a butterscotch fan? Use Peanut Butter chips instead. 1 Bag Semi-Sweet Chocolate Chips - Ghiradelli brand is dairy-free 1 1/2  Cups Karo Light Corn Syrup 1 1/2 Cups Brown Sugar Butter, Margarine, Crisco or Pam spray, for greasing pan

Step-by-Step Directions:

Grease a 9x13 pan (for thick Scotcheroos) or baking sheet (for thin Scotcheroos) with your grease of choice (Butter, Margarine, Crisco, Pam).  We like to use butter, because hey, it tastes good and scotcheroos are already bad in the nutrition dept.  Glass/metal is preferred here over nonstick so you can cut the bars right in the pan.  Measure out 6 to 8 cups Gluten-Free Rice Krispies - less for gooier bars and more for a normal scotcheroo bar.  Try 7 cups your first time :) Set aside. In a saucepan, over medium heat, combine Karo Syrup and Brown Sugar and melt until sugar dissolves.  DO NOT BOIL.  I'll say it again, DO NOT BOIL - boiling will make the corn syrup harden & made the bars difficult to chew.  We prefer to use a nonstick saucepan and silicone spoon in this step for easy clean-up. Remove saucepan from heat and stir in peanut butter until well mixed.  Stir in gluten-free Rice Krispies.  Pour mixture into pan - do not pack it down too hard, just smooth it out.  You want the rice krispies to be light and airy.  Slowly melt Chocolate Chips and Butterscotch Chips in a microwave safe bowl in 30 second increments, stirring each time. Pour melted chocolate butterscotch mixture over top of Rice Krispies bars and evenly distribute.   Let cool, until chocolate has hardened.   Try to just eat one, we dare you.  Gluten-Free Scotcheroos can be cut into bars in advance.  Store covered to maintain freshness.