Ingredients
Equipment
Method
- Prepare your 9x13-inch baking pan by generously coating it with butter. Set aside.
- Combine peanut butter, corn syrup, and sugar in a large heavy-bottomed pot. Cook the mixture over medium heat, stirring constantly until smooth and bubbly.
- Remove from heat immediately once the mixture reaches a rolling boil. Do not overcook or bars will become too hard.
- Quickly stir in the rice cereal until every piece is completely coated with the peanut butter mixture.
- Press the mixture firmly into your prepared pan using buttered hands. Work quickly before the mixture starts to set.
- Melt chocolate chips and butterscotch chips together in a separate saucepan over low heat, stirring until smooth.
- Spread the melted chip mixture evenly over the cereal base using a spatula.
- Allow bars to cool completely for at least 20 minutes before cutting into 24 even squares.
Notes
Storage: Store in an airtight container at room temperature for up to one week. Layer between parchment paper to prevent sticking.
Tips for Success: Use fresh rice cereal for maximum crispiness. Don't overcook the sugar mixture or your bars will become too hard. Work quickly when mixing in the cereal before the mixture starts to set.
Variations: Replace butterscotch chips with white chocolate chips, add chopped peanuts for extra crunch, or use crunchy peanut butter instead of smooth for more texture.