PEANUT BUTTER COOKIE SCOTCHEROOS

Ingredients

Directions

Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Scoop 1-2 heaping tablespoons of Peanut Butter Kiss dough per cookie onto the baking sheet. Make 6-8 cookies.
Bake for about 12-15 minutes or until the edges are golden and the middle is still soft. Let cool completely.
Meanwhile, heat a medium sized skillet over medium low heat and add the sugar, peanut butter, and corn syrup. Bring to a simmer, stirring frequently until the sugar has completely melted and you have a smooth mixture. This should take about 3-5 minutes.
In a large bowl add the rice crispy cereal and crumble the baked and cooled cookies on top.
Pour the peanut butter mixture into the bowl and mix quickly. Once combined, pour into a lined 9x13 baking dish and spread evenly.
Melt the chocolate chips and butterscotch chips together in a microwave safe bowl in 30 second intervals, stirring between until completely melted. Pour over the rice crispy filling and spread evenly.
Place in the freezer for about 20 minutes to set.
Slice and serve!