Scotcheroos {New and Improved}

Scotcheroos {New and Improved}

from melskitchencafe.com

Ingredients

  • 1/4 cup salted butter
  • 1 1/4 cups light corn syrup
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups peanut butter (see note)
  • 8 cups crisp rice cereal (like rice krispies)
  • 1 cup chocolate chips (milk or semisweet)
  • 1 cup butterscotch chips

Directions

  1. 1

    Lightly grease a 9X13-inch pan with butter or cooking spray or line with foil/parchment and grease the foil/parchment. Set aside.

  2. 2

    In a large saucepan or pot, add the butter, corn syrup, granulated sugar and brown sugar. Cook on low heat until the butter is melted. Bring to a simmer and immediately remove from the heat.

  3. 3

    Stir in the peanut butter and vanilla until well-combined.

  4. 4

    Add the cereal and stir gently (so the cereal doesn't get crushed) until evenly coated with the peanut butter mixture.

  5. 5

    Press the mixture lightly into the prepared pan. Don't compress too much or the scotcheroos will be too firm.

  6. 6

    Add the chocolate chips and butterscotch chips to a microwave-safe bowl and cook for 1-minute increments at 50% power until melted. Stir until well-combined.

  7. 7

    Spread the melted chocolate mixture evenly across the bars. Let the chocolate cool and set before cutting into bars and serving.