1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter
2 teaspoons vanilla
6 cups sorghum crisps
2 cups semi-sweet chocolate chips
pancake batter - as needed
sorghum syrup - as needed

1. For the scotcharoos: Coat a 13x9 baking pan with cooking spray.
2. In a large sauce pot, combine sugar and corn syrup until melted. Add peanut butter and vanilla. Stir until smooth and then remove from heat.
3. Next, put sorghum crisps in a large mixing bowl and add the peanut butter misture. Stir until coated and then add the chocolate chips.
4. Press mixture into the baking pan and refrigerate until firm.
5. To serve: Preheat a fryer to 350F
6. Cut scotcharoos into 1" pieces and dip into pancake batter.
7. Fry until golden and crip - about 3 minutes.
8. Drizzle wiht sorghum syrup and serve immediately.