Scotcheroos Recipe | no-bake peanut butter cereal treats with chocolate-butterscotch topping

In a medium saucepan, add 1/2 cup of light corn syrup and 1/2 cup of white sugar.

Heat over medium heat until the sugar dissolves and the mixture starts to boil, stirring to prevent burning.

Once boiling, remove from heat and add 1/2 cup of creamy peanut butter, stirring until mixed in.

Add 3 cups of crispy rice cereal to the peanut butter mixture and fold together until all cereal is coated.

Prepare an 8x8 baking dish by greasing or lining it, then plop the cereal mixture into the dish.

Press the cereal mixture into an even layer in the baking dish and set aside to cool.

In a microwave-safe bowl, combine 1/2 cup of bittersweet or dark chocolate chips and 1/2 cup of butterscotch chips.

Melt the chocolate and butterscotch chips in the microwave in 30-second increments, stirring in between, until smooth.

Pour the melted chocolate-butterscotch mixture over the cooled cereal layer and spread into an even layer.

Let the bars cool so the chocolate sets up on top, avoiding the fridge to prevent sogginess.

Once the chocolate has cooled, cut the bars into pieces.

Equipment Needed

Spice Level: