Chocolate Scotcheroos

Recipe View 2 mins Prepare the Pan: Lightly coat a 9x13-inch baking dish with cooking spray. This prevents sticking and ensures easy removal. (Prep time: 2 minutes)

Recipe View 7 mins Create the Base: In a 3-quart saucepan, combine the light corn syrup and granulated sugar. Cook over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture begins to gently boil. (Cook time: 5-7 minutes)

Recipe View 3 mins Bind the Mixture: Remove the saucepan from the heat. Immediately stir in the peanut butter until it is fully incorporated and the mixture is smooth and creamy. (Mixing time: 2-3 minutes)

Recipe View 4 mins Incorporate the Cereal: Add the crispy rice cereal to the peanut butter mixture. Gently stir until the cereal is evenly coated. Be careful not to crush the cereal. (Mixing time: 3-5 minutes)

Recipe View 3 mins Press into Pan: Transfer the cereal mixture to the prepared baking dish. Use a spatula or your hands (lightly dampened) to firmly press the mixture evenly into the pan. (Pressing time: 2-3 minutes)

Recipe View 6 mins Prepare the Topping: In a 1-quart saucepan, combine the semi-sweet chocolate chips and butterscotch chips. Melt over low heat, stirring constantly to prevent burning, until smooth and glossy. (Melting time: 5-7 minutes)

Recipe View 20 mins Spread and Set: Pour the melted chocolate and butterscotch mixture evenly over the cereal base. Spread it smoothly to cover the entire surface. Let the bars stand at room temperature until the topping is firm and set. (Setting time: approximately 20 minutes)

Recipe View 1 mins Cut and Serve: Once the topping is firm, cut the Scotcheroos into 24 bars. Enjoy!