• Prepare a 9x13 pan by spraying it with non stick spray or rubbing it with oil.

  (or use an 8x8 or 9x9 pan for thicker bars)
• In a large sauce pot, over low to medium-low heat, warm the corn syrup and sugar together, about 3-4 minutes, until the sugar granules are dissolved. 

  MOM'S TIP: Do not let the sugar mixture boil or your bars will be hard as a rock!
  1 cup light corn syrup, 1 cup sugar
• Off the heat stir in the smooth peanut butter until it is completely incorporated.
  1 cup smooth peanut butter
  
• Stir in the rice cereal, one cup at a time.

  MOM'S TIP: Measure the puffed rice cereal well... don't add extra or the bars will be dry. If anything add scant cups.
  6 cups puffed rice cereal
• Pour the mixture into the prepared 9x13 pan. With clean hands press the cereal mixture evenly into the pan.

  MOM'S TIP: wet your hands and the sticky cereal mixture will not stick to your hands.
  
• On the stove top in a small pot, over medium-low heat melt the chocolate chips and butterscotch chips together, stirring constantly.

  MOM'S TIP: Do not over heat the chocolate or it will "break" and become gritty.
  1 ½ cups semi-sweet chocolate chips, 1 ½ cups butterscotch chips
  
• Spread the melted chocolate/butterscotch over the cereal bars.

  Let the topping set up at least an hour before cutting.
  
• Cut the bars into squares for serving.

  This is a very rich dessert bar so cut them into smaller squares, approx. 20 bars.

Storing

• Keep the Scotcheroo Bars covered at room temp for up to 5 days... but I can promise you they won't last that long.

Freezing

• Wrap in plastic wrap and foil or place in a freezer safe container. Keep for up to 3 months. Thaw at room temp before eating.