Scotcharoos

Updated at: Thu, 17 Aug 2023 06:31:51 GMT

Step 1

Line a 9×13 baking pan with parchment and spray gently with cooking spray. Measure out 6 cups of rice cereal into a large bowl.

Step 2

Place the sugar and corn syrup in a medium pot over medium or medium low heat. Stir together and cook for a couple of minutes until the sugar crystals dissolve. As soon as the mixture comes to a boil with bubbles rolling across the center, remove it from the heat.

Step 3

Immediately stir in the creamy peanut butter to make a glossy sauce.

Step 4

Pour the peanut butter sauce over the cereal in a large bowl and stir to evenly combine.

Step 5

Pour the cereal mixture into the prepared pan. Using a damp hand, gently press the mixture into the pan and smooth the top. Do not push the cereal down hard or the bars will be hard.

Step 6

Place the chocolate chips and butterscotch chips in a microwave safe bowl and microwave 30 seconds at a time until melted, stirring thoroughly in between each time in the microwave. Pour the melted chocolate over the cereal mixture and use a knife or offset spatula to smooth it out.

Step 7

All scotcharoos to set up at room temperature until chocolate is firm, 2-4 hours. You can place the bars in the fridge to help chill the chocolate (and may need to on a hot day). Just remove the bars from the fridge as soon as the chocolate is set and allow them to come back to room temperature before serving.

Step 8

Use the parchment paper to pull the scotcharoos out of the 9×13 pan and place on a cutting board. Cut into pieces and serve. Store covered.

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