Scotcheroos are a sweet dessert bar made with rice krispies cereal and peanut butter. These easy, six-ingredient bars are topped with a rich butterscotch and chocolate topping.Adapted from Kellogg's Scotcheroos recipe.
Line a 9x13 pan with parchment paper or grease bottom and sides and set aside.
In a saucepan over medium heat, add corn syrup and granulated sugar. Stir until sugar has dissolved. Once mixture comes to a boil, remove from heat immediately and stir in peanut butter. Then add rice krispies cereal and stir until evenly coated.
Press mixture evenly into prepared 9x13 pan.
In a microwave safe dish, warm chocolate chips and butterscotch chips in 30 second increments, stirring until melted.
Pour chocolate mixture over bars and spread with a knife to the edges. Refrigerate bars for 15 minutes, or until chocolate coating has solidified.
Remove from refrigerator, slice into bars, and serve.
Scotcheroos will keep for 3 days stored in a sealed container at room temperature.
Optionally, melt chocolate chips in a double boiler over low heat on the stove top instead of the microwave.