Scotcharoos

A classic no bake dessert bar made with crispy rice cereal, peanut butter, and a sweet buttery syrup, then topped with a smooth chocolate and butterscotch layer. Chewy, crunchy, and rich with that perfect peanut butter chocolate combination.

Yield: 12-16 Bars
Prep Time: 15 minutes
Cook Time: 5 minutes
Special Equipment: 9x13 pan

Ingredients

• 1 cup light corn syrup

• 1 cup granulated sugar

• 1/4 cup salted butter

• 1 1/2 cups creamy peanut butter

• 1/2 tsp vanilla

• 6 cups crisp rice cereal

• 1 cup semi sweet chocolate chips

• 1 1/3 cups butterscotch chips

Directions

1. Line or grease a 9 x 13 inch pan.

2. In a large pot over medium heat combine corn syrup, sugar, and butter and stir until melted and combined. Continue stirring until the mixture begins to boil, then remove from heat.

3. Stir in peanut butter and vanilla until smooth, then add crisp rice cereal and mix until fully coated.

4. Press the mixture evenly into the prepared pan with a spatula.

5. In a bowl combine the chocolate chips and 1 cup of the butterscotch chips and microwave in 15 second intervals until melted and smooth.

6. Spread the melted chocolate mixture evenly over the cereal layer.

7. Melt the remaining 1/3 cup butterscotch chips and drizzle over the top, then use a knife to swirl through the chocolate for a decorative finish.

8. Let cool completely before slicing.