Ingredients

The following ingredients have 12 Servings
  • 1 cup light corn syrup
  • 1 cup sugar
  • 1/4 cup butter
  • 1 cup creamy peanut butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 cups butterscotch chips, divided
  • 6 cups crispy rice cereal
  • 1 cup chocolate chips (semi-sweet or milk chocolate both work great)

Instruction

  • Line a 9x13-inch pan with foil or parchment paper, and generously grease with butter.
  • In a large pan, combine the corn syrup, sugar, and butter over medium heat. Stir occasionally until the butter is melted and everything is combined.
  •  Increase the temperature to medium-high, and stir constantly. When the mixture starts to gently bubble (don't bring it to a full boil), remove it from the heat and stir in the peanut butter, vanilla, salt, and 1/4 cup of butterscotch chips.
  • Stir until the mixture is smooth.
  • Stir in the cereal, and mix to combine well.
  • Spread the mixture into the prepared pan. Press down to pack the mixture evenly into the pan (I like to use the greased bottom of a measuring cup to press it into the pan).
  • Prepare your chocolate topping by combining the remaining cup of butterscotch chips and the chocolate chips in a microwave safe bowl.
  • Microwave for 30 seconds and then stir. Microwave in 15 second increments, stirring after each, until the mixture is completely melted.
  • Spread the melted butterscotch-chocolate mixture over the prepared Scotcharoos.
  • Allow the chocolate to set (about an hour) before cutting into bars and serving.