Gooey Scotcheroos Recipe (Halloween Scotcheroos)

Directions

1. In a large, heavy-bottomed saucepan over medium heat, combine the corn syrup and sugar, stirring until the sugar dissolves. Bring the mixture to a rolling boil.
2. Remove the pan from the heat and stir in the peanut butter until fully incorporated. Add the crispy rice cereal and mix until every piece is coated.
3. Fold the toffee bits into the cereal mixture until evenly dispersed. Transfer the mixture to a greased 15x10-inch pan and press it down evenly.
4. In a separate saucepan over low heat, melt the semi-sweet chocolate chips and butterscotch chips together, stirring constantly. Once smooth, spread the mixture over the cereal base. Alternatively, use a double boiler or microwave the chips in 45-second bursts, stirring between each, until melted.
5. Allow the pan to cool for at least 45 minutes, or until the mixture has set firmly. Then cut into bars or use cookie cutters to create shapes. Decorate as desired for Halloween or other holidays.
6. For pumpkin designs, cut circles with a 2- to 3-inch biscuit cutter or a pumpkin-shaped cutter, then pipe orange frosting for the body and attach candies using melted white chocolate, finishing with black frosting for eyes, nose, and mouth. For spider webs, cut bars or circles and pipe concentric circles of frosting, then drag a toothpick from center outward to create web lines; optionally add a black frosting spider. For mummies, cut bars or circles and drizzle white frosting horizontally, then add two candy eyes. For tombstones, cut bars and trim upper corners diagonally, then pipe words or shapes; coat the bottom with frosting to stand them upright. For ghosts, cut bars or use a ghost cutter, cover with white frosting, and add eyes and mouth with black frosting or candies.