Ingredients:

  • 6 cups Rice Krispies cereal (150 g)
  • 1 cup granulated sugar (200 g)
  • 1 cup light corn syrup (240 ml)
  • 1 cup creamy peanut butter (250 g)
  • 1 teaspoon vanilla extract (5 ml)
  • 1 cup butterscotch chips (175 g)
  • 1 cup semi-sweet chocolate chips (175 g)

Instructions:

  1. Grease the 9x13-inch baking dish or line it with parchment paper for easy removal.
  2. In a large saucepan, stir together the granulated sugar and corn syrup over medium heat. Cook until the mixture comes to a boil, stirring constantly.
  3. Remove from heat and stir in the creamy peanut butter and vanilla extract until smooth and well combined.
  4. Pour the Rice Krispies cereal into the peanut butter mixture and stir gently until the cereal is fully coated.
  5. Transfer the mixture to the prepared baking dish and press down evenly with a rubber spatula or your hands.
  6. In a microwave-safe bowl, combine butterscotch chips and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring after each, until melted and smooth.
  7. Pour the melted chocolate mixture over the pressed Scotcharoo base, spreading it evenly.
  8. Allow the Scotcharoos to cool at room temperature for about 30 minutes or until the topping hardens. Once set, cut into squares and enjoy!