Despite all the relaxing, I did whip up a batch of scotcharoos to have when we finished swimming, but I didn't manage to get a picture. They're such a quick treat, and I've learned they're pretty Midwest-specific. However, next time you need a quick chocolate fix, or a pan of bars at work, give them a go!
1 C. Karo syrup
1 C. sugar
6 C. Rice Krispies
6 oz. semi-sweet chocolate chips
6 oz. butterscotch chips
Bring peanut butter, syrup, and sugar to a boil in a large pan. I do this in the microwave, and I pull it out every two minutes to stir it (I'm looking for dissolved sugar). This usually takes about 5 minutes total. Once sugar is dissolved, stir in Rice Krispies; spread in a greased jelly roll pan.
*It's helpful to spray your "spreading hand" with Pam, and I always follow that by going over the whole pan with a spoon, too. It really evens the surface & makes them compact before they're frosted.
Once bars are spread evenly, melt together chocolate and butterscotch chips (either use a double-boiler, or do this in the microwave on 60% power). Once smooth & melted, frost over bars. Allow to set before serving.