Scotcharoos

Ingredients

* 1 tbsp unsalted butter, for greasing the pan

* 1 ½ cups peanut butter

* 1 cup light corn syrup

* 1 cup white sugar

* 6 cups crispy rice cereal

* ½ cup semisweet chocolate chips

* ½ cup butterscotch chips

Directions

1. Prep the pan

Generously butter a 9×13-inch baking pan and set it aside.

2. Make the peanut butter mixture

Add the peanut butter, corn syrup, and sugar to a large pot. Cook over medium heat, stirring until everything is melted and combined.

Bring the mixture just to a boil, then immediately remove it from the heat.

3. Add the cereal

Stir in the crispy rice cereal until it’s completely coated in that peanut butter mixture.

4. Press into the pan

Transfer everything into your prepared 9×13-inch pan. Lightly butter your hands and gently press the mixture into an even layer.

5. Make the topping

Add the chocolate chips and butterscotch chips to a saucepan. Melt over medium-low heat, stirring frequently until completely smooth.

6. Top ’em off

Spread the melted chocolate-butterscotch mixture evenly over the bars.

7. Cool & cut

Let the Scotcharoos cool completely — about 20 minutes — then cut into 24 squares.