Scotcheroos

Instructions

Coat a 13- x 9-inch pan with nonstick cooking. Set aside.

In a large saucepan over LOW heat, melt the butter with the corn syrup and sugar. Once the butter melts, cook just until the mixture is lightly bubbling, then remove the pan from the heat. Immediately add the peanut butter and vanilla (with the pan off the heat) and stir until the peanut butter melts and the mixture is well combined.

Using a wooden spoon, fold in the cereal, stirring gently, until well combined. Transfer the mixture to the prepared pan and use your hands (*see note below) to press it down across the bottom. Set aside.

Place the chocolate and butterscotch chips in a small microwave-safe bowl. Heat at 50% power for 30-second intervals, stirring after each, until fully melted and smooth.

Pour the melted chocolate mixture over the bars and using an offset spatula or butter knife, spread it out evenly over the top. Allow the bars to cool at room temperature until the melted chocolate mixture is set. Cut into bars and serve.

Dessert