Scotcheroos

Chewy peanut butter cereal bars topped with a rich chocolate–butterscotch layer.

📝 Ingredients

• 6 cups Rice Krispies cereal

• 1 cup granulated sugar

• 1 cup light corn syrup

• 1 cup creamy peanut butter

• 1½ cups chocolate chips

• 1½ cups butterscotch chips

👩‍🍳 Instructions

1️⃣ Prep

• Lightly grease a 9×13-inch baking pan.

• Add Rice Krispies to a large mixing bowl.

2️⃣ Make the Base

1. In a saucepan over medium heat, stir sugar and corn syrup until just boiling.

2. Immediately remove from heat and stir in peanut butter until smooth.

3️⃣ Combine

• Pour hot mixture over Rice Krispies.

• Stir quickly to coat evenly.

• Press firmly into prepared pan using a greased spatula.

4️⃣ Melt the Topping

• In a saucepan over low heat, melt chocolate and butterscotch chips together, stirring until smooth.
  (Microwave option: 30-second bursts, stirring each time.)

5️⃣ Finish

• Spread topping evenly over bars.

• Let set at room temp 30–60 min before slicing into squares.

💡 Tip: For cleaner cuts, chill bars for 15 minutes before slicing—just don’t refrigerate too long or the topping may crack.

If you want, I can also give you a no-corn-syrup version of Scotcheroos that tastes almost identical but uses pantry staples. Would you like me to write that up?