Classic Scotcheroos! Crisp, puffy rice cereal is coated in a sweet and sticky peanut butter coating, pressed into bars then covered in a decadent layer of butterscotch and chocolate chips. A nostalgic favorite!
1cup (235ml)corn syrup
1cup (200g)granulated sugar
1cupcreamy peanut butter
6cupscrispy rice cereal
1cup (170g)semi-sweet chocolate chips
1cup (170g)butterscotch chips
Butter a 13 by 9-inch baking dish (optionally you can line with parchment paper and butter parchment to lift finished bars out and cut).
In a medium pot (4 - 5 quart) whisk together corn syrup, sugar and salt. Cook over medium heat, whisking constantly, until mixture just begins to boil.
Remove from heat and immediately stir in peanut butter and vanilla extract.
Pour in crispy rice cereal and toss to evenly coat. Pour into prepared pan and spread even with a greased spatula.*
Pour chocolate chips and butterscotch chips into a medium microwave safe mixing bowl. Heat in microwave on 50% power in 30 second intervals, stirring well between intervals, until melted and smooth.
Pour chocolate mixture over cereal layer and spread evenly using an offset spatula.
Transfer to fridge and let chocolate set, about 20 - 30 minutes.
Cut into 24 squares. Store in an airtight container in a single layer or with parchment between layers, at room temperature.
*Once it cools a bit I like to use greased hands to spread and press into pan more evenly.