1. Prepare Pan & Cereal
Grease a 9×13-inch baking dish and set aside. Place the Rice Krispies cereal in a large mixing bowl.
2. Make the Base
In a saucepan over medium heat, combine the peanut butter, sugar, and corn syrup. Stir constantly until the mixture comes to a boil, then immediately remove from heat.
3. Combine & Press
Quickly pour the hot mixture over the cereal. Stir until evenly coated, then press the mixture firmly into the prepared baking dish using a greased spatula.
4. Make the Topping
In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring between each, until smooth and melted.
5. Finish & Cool
Spread the melted topping evenly over the cereal base. Let cool completely until set, then cut into bars and serve.
Tips for Success
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Don’t overboil the sugar mixture, or your bars may turn hard instead of chewy.
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For extra flavor, try adding a pinch of sea salt over the chocolate topping before it sets.
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Store leftovers in an airtight container at room temperature for up to 4 days.
These easy, no-bake Scotcheroos are perfect for potlucks, bake sales, or simply a sweet treat at home.
