A delightful twist on the classic scotcheroos, these bars are a perfect blend of crispy, chewy, and chocolatey goodness.
In a saucepan, combine the sugar and corn syrup.
Stir constantly to prevent the sugar from burning.
Heat the mixture over medium heat until it starts to boil, stirring frequently.
Remove from heat as soon as it starts boiling to avoid overcooking.
Stir in the peanut butter until fully combined.
Mix quickly as the syrup mixture cools down fast.
Pour the syrup mixture over the rice cereal in a large mixing bowl.
Use a spatula to scrape all the syrup mixture out of the saucepan.
Mix thoroughly until the cereal is evenly coated.
Work quickly to ensure even coating before the mixture sets.
Press the mixture into a greased 13x9-inch baking pan.
Use a piece of wax paper to press the mixture evenly without sticking.
Melt the chocolate and butterscotch chips together in a double boiler or microwave.
Stir frequently to achieve a smooth consistency.
Spread the melted chocolate mixture evenly over the cereal base.
Use an offset spatula for a smooth finish.
Allow the bars to cool completely until the topping is set.
Place the pan in the refrigerator for quicker setting.
Cut into squares and serve.
Use a sharp knife for clean cuts.
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