How to make Best Ever Scotcheroos
Ingredients:
1 cup 200g sugar
1 1/3 cups 320ml light corn syrup
1 1/3 cups 320g peanut butter
1 teaspoon vanilla extract
6 cups 168g Rice Krispies
1 cup 175g chocolate chips
1 cup 175g butterscotch chips
Instructions:
Grease a 9×13″ pan and set aside.
In a large saucepan, combine sugar and corn syrup over low heat, stirring until the sugar is dissolved. Remove from heat immediately if you see any bubbles forming.
Stir in the peanut butter and vanilla.
Add the Rice Krispies, being careful not to crush them, and stir until well-combined.
Pour the mixture into the prepared pan and pat it into place.
In a microwave-safe bowl, melt the chocolate and butterscotch chips on high in 20-second intervals, stirring after each interval until smooth.
Spread the melted chocolate and butterscotch mixture over the Rice Krispie mixture.
Allow the mixture to cool before cutting it into bars.
Notes:
To make these Scotcheroos gluten-free, make sure to use gluten-free Rice Krispies.
For a different twist, try using almond butter or cashew butter instead of peanut butter.
To make it easier to remove the Scotcheroos from the pan, line it with parchment paper or aluminum foil before greasing.
Store the Scotcheroos in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.