Scotcharoos (Print Version)

# Ingredients:

01 - 6 cups (160g) Rice Krispies cereal.
02 - 4 tablespoons (57g) butter, unsalted or salted.
03 - 1 cup (200g) granulated sugar.
04 - 1 cup (237ml) light corn syrup.
05 - 1 cup (264g) creamy peanut butter.
06 - 1 cup (170g) semi-sweet chocolate chips.
07 - 1 cup (170g) butterscotch chips.
08 - 1 teaspoon oil (optional, for thinning).

# Instructions:

01 - Measure Rice Krispies into large bowl. Spray 9x13-inch baking dish with cooking spray and set aside.
02 - Cook butter, sugar, and corn syrup over medium-low heat, stirring until hot but not boiling and sugar dissolves.
03 - Remove from heat and add peanut butter. Stir until melted and mixture is cohesive.
04 - Pour peanut butter mixture over cereal and stir until evenly coated. Spread in prepared pan.
05 - Use wax paper and mini rolling pin or hands to flatten top for smoother topping.
06 - Microwave chocolate chips, butterscotch chips, and optional oil at half power in 20-second increments until melted.
07 - Spread melted chocolate mixture evenly over bars. Let set before cutting.

# Notes:

01 - Can substitute butterscotch chips with peanut butter or chocolate chips.
02 - Stores 1 week at room temperature.
03 - Can freeze up to 2-3 months.