Anyways. I had read reviews that these were incredibly sweet, and sometimes too hard to cut, so I added more ooey gooey ingredients and less sweetness. They were great! Nice and chewy, sweet, but not cavity-inducing-sweet.
6 cups plain rice krispie cereal
1 cup light corn syrup
3/4 cup sugar
2/3 cup peanut butter
1/2 cup Nutella
8 ounces chocolate chips
8 ounces butterscotch chips
Measure out the rice krispies and set aside.
Pour the corn syrup and sugar into the bottom of a large pot and set over medium heat. Bring to a light boil, stirring occasionally until the mixture reaches this temperature. Take the syrup off the heat and stir in the peanut butter and Nutella until all is melted. Add the rice cereal and stir to combine. Pour into a lightly greased 9x13 cake pan and press down with your fingers so that the top is flat. Let cool.
Melt the chocolate and butterscotch chips in a microwave bowl, 20 seconds at a time, stirring in between. Pour on top of the scotcheroos and spread evenly. Let cool, or refrigerate, until hardened. Cut into small squares and serve! nom nom nom