Chocolate Chex Scotcheroos

Chocolate Chex Scotcheroos Serves: about 30 1 cup light corn syrup 1 cup sugar 1½ cups creamy peanut butter 6 cups Chex cereal 1 cup semi sweet chocolate chips 1 cup butterscotch chips ¼ cup creamy peanut butter ½ tsp vanilla Stir together the corn syrup and sugar in a small pan. Cook over medium heat, stirring frequently, until sugar is dissolved and mixture begins to boil. Remove from heat and stir in the 1½ cups of peanut butter until combined. Pour this mixture over your 6 cups of Chex cereal and fold together until cereal is fully coated. Drop by spoonfuls onto wax paper or silicone baking mat. In a microwave-safe bowl, melt together the chocolate chips, butterscotch chips, ¼ cup of peanut butter and vanilla at 50% power, stirring every 20-30 seconds so chocolate does not burn. Once fully melted, spoon the mixture over the cookies. Allow to cool completely and chocolate to harden at room temperature before eating.