Chex Scotcharoos: Did you get to try our signature snack last month?? If not, it's probably because I ate a hundred of them and we ran out!! We want to share the recipe with you since it received the Eddy Street stamp of approval and is a total crowd pleaser. HINT: You might want to make two batches because these go fast!

Ingredients

6 cups Chex cereal
1 cup light corn syrup
1 cup sugar
1½ cups peanut butter
2 cups semi sweet chocolate chips
2 cups butterscotch chips
½ cup peanut butter
1 teaspoon vanilla

Instructions

Butter a large bowl, and measure out 6 cups of Chex cereal. Set aside. Butter a 9x13 dish, OR line a baking sheet with wax paper if you would like freeform scotcharoo's like the ones I made that are pictured.
In a small saucepan, combine the corn syrup and sugar over medium heat. Once boiling, immediately remove from heat and stir in 1½ cups of peanut butter. Pour over cereal and fold together. Pour cereal into the 9x13 dish, or use a large cookie scoop to drop cereal onto wax paper, and use your hands to press together and form them.
Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, ½ cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning.
Once smooth, pour over cereal, or scoop onto the piles you have created.
Allow to cool completely at room temperature.

ENJOY!