Scotcheroos

Combine and Press the Base

• Pour the hot peanut butter syrup over the crisp rice cereal in the large bowl.
• Using a greased spatula or wooden spoon, work quickly to gently fold the mixture together until the cereal is evenly coated.
• Transfer the coated cereal to the prepared 9x13 inch pan.
• Press the mixture firmly and evenly into the pan. You can use the back of your greased spatula or place a piece of wax paper on top and press down with your hands.

Melt the Topping

• In a microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch morsels.
• Microwave on 50% power for 60 seconds. Remove and stir well. Continue to microwave in 20-30 second intervals, stirring after each one, until the chips are fully melted and the mixture is smooth.
• Alternatively, melt the chips in a double boiler over simmering water, stirring until smooth.

Finish and Set the Bars

• Pour the melted chocolate and butterscotch mixture over the cereal base.
• Use an offset spatula to spread the topping into a smooth, even layer, covering the entire surface.
• Allow the Scotcheroos to set at room temperature for at least 2-3 hours, or until the topping is completely firm.
• Once set, use a sharp knife to cut into 24 bars. For cleaner cuts, you can run the knife under hot water and wipe it dry between slices.