Instructions
1. **Prepare your pan:** Grease a 9×13 inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
2. **Combine sugar and corn syrup:** In a large saucepan, combine the sugar and corn syrup. Heat over medium heat, stirring occasionally, until the mixture comes to a full rolling boil.
3. **Remove from heat and stir in peanut butter:** Immediately remove the saucepan from the heat and stir in the peanut butter until completely melted and smooth.
4. **Add crispy rice cereal:** Pour the peanut butter mixture over the crispy rice cereal in a large bowl. Stir until the cereal is evenly coated.
5. **Press into the pan:** Press the cereal mixture firmly and evenly into your prepared baking pan. You can use the back of a spoon or your hands (lightly greased if sticking).
6. **Melt the toppings:** In a microwave-safe bowl, combine the milk chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring after each, until smooth and melted. Alternatively, melt over a double boiler.
7. **Spread the topping:** Pour the melted chocolate and butterscotch mixture evenly over the cereal base.
8. **Chill:** Place the pan in the refrigerator for at least 1 hour, or until the topping is firm.
9. **Cut and serve:** Once firm, lift the Scotcharoos out of the pan using the parchment paper overhang. Cut into squares and enjoy!
Short Tips
* **Don’t overcook the sugar mixture:** Once it reaches a full rolling boil, remove it from the heat immediately to avoid a hard candy texture.
* **Use fresh cereal:** Stale cereal can make your Scotcharoos less crispy.
* **Vary the chips:** Feel free to experiment with different types of chocolate chips (dark or white) if you’re not a fan of butterscotch, or use a mix!
* **Room temperature peanut butter:** Using room temperature peanut butter will help it melt into the sugar mixture more smoothly.
* **Storage:** Store Scotcharoos in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for longer freshness.
