Simple no-bake Scotcheroos with peanut butter, rice krispies, butterscotch, and chocolate chips. Perfect for simple desserts!
INGREDIENTS
SERVINGS: 24 BARS– 1 cup (310 grams) light corn syrup– 1 cup (200 grams) granulated sugar– 1 and ½ cups (375 grams) creamy peanut butter– 6 cups (180 grams) crispy rice cereal– 1 cup (190 grams) semi-sweet chocolate chip– 1 cup (190 grams) butterscotch chip
INSTRUCTIONS
Step 1
Cover a 9x13 baking pan with parchment paper or aluminium foil, leaving an overhang for easy removal.
Step 2
Cook corn syrup and sugar in a large skillet over medium heat, stirring often. When the sugar dissolves and the mixture boils, remove from heat.
Step 3
Mix in peanut butter until smooth. Add half the cereal and mix until just incorporated, then add the remainder and mix until coated.
Step 4
Scoop the mixture into the pan and flatten it into an equal layer. Set aside. In a large microwave-safe bowl, mix semi-sweet chocolate and butterscotch chips.
Step 5
Stir carefully after each 20-second microwave increment until melted and smooth. Pour melted chocolate on top and spread it evenly.
Step 6
Place the bars in the fridge for 45 minutes to harden the topping. Enjoy the bars after removing from the pan!