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Easy Chocolate Butterscotch Scotcheroos Bars

These Easy Chocolate Butterscotch Scotcheroos Bars are a sweet, salty, crunchy dessert with a smooth topping, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American
Calories: 292
Ingredients Method Notes

Ingredients
  

For the Peanut Butter Cereal Bars
  • 6 cups crispy rice cereal Use fresh cereal for best texture.
  • 1 cup granulated sugar
  • 1 cup light corn syrup Can be substituted with brown rice syrup.
  • 1 cup creamy peanut butter Smooth natural peanut butter can be substituted.
For the Chocolate Butterscotch Topping
  • 1 bag (12 oz) semi-sweet chocolate chips Can use milk chocolate chips for a sweeter taste.
  • 1 bag (12 oz) butterscotch chips Caramel chips can be used as a substitute.
  • Cooking spray or butter, for the pan Grease the pan for easy removal.

Method
 

Preparation
  1. Grease a 9 x 13-inch baking pan with cooking spray or butter, or line it with parchment paper.
  2. Measure the crispy rice cereal into a very large bowl.
Cooking
  1. In a large saucepan over medium heat, stir the sugar and corn syrup until the sugar dissolves.
  2. Watch for a low boil with small bubbles around the edge, then remove the pan from the heat right away.
  3. Stir the peanut butter into the warm syrup until smooth and fully blended.
  4. Pour the syrup mixture over the cereal and stir gently until evenly coated.
Pressing and Topping
  1. Scrape the cereal mixture into the prepared pan and press down evenly with a greased spatula or wax paper.
  2. Microwave the chocolate and butterscotch chips on 50% power, stirring every 30 seconds until smooth.
  3. Spread the melted topping over the bars and let cool completely at room temperature for about 1 hour.
  4. Cut into 24 bars after the topping is set.

Notes

Store the bars in an airtight container at room temperature for 1 to 2 days. Refrigerate for up to 5 days or freeze for up to 3 months.