Sweet & Salty Scotcheroos

Submitted by Kathy Kirsling

Ingredients

• ½ cup sugar

• ½ cup light-color corn syrup

• ½ cup creamy peanut butter (not all-natural)

• 1 9.25 ounce bag corn chips (Fritos)

• ½ cup semisweet chocolate chips

• ½ cup butterscotch-flavored chips

Directions

• In a 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.

• 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 a well-greased 8x8x2-inch baking pan. Spread evenly. Top with a piece of wax paper and press to make a firm, even layer. Set aside.

• 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.

• Cloudcroft Ultra Runner approved