Instructions

• Place 6 cups Chex cereal (Rice or Corn) into a large mixing bowl. Line a baking sheet with wax paper and set it nearby.
• In a small saucepan, combine 1 cup light corn syrup and 1 cup sugar. Heat over medium, stirring until the sugar dissolves and the mixture comes to a boil. As soon as it reaches a boil, remove the pan from the heat.
• Stir 1½ cups peanut butter into the hot syrup mixture until smooth and fully combined.
• Pour the peanut-butter syrup over the cereal. Gently fold the cereal and syrup together until the cereal is evenly coated.
• Use a large cookie scoop to portion the coated cereal onto the prepared baking sheet. Press each portion together with your hands to form compact bars or mounds. If the mixture is too hot to handle, let it sit a few minutes to cool until you can press it safely.
• In a microwave-safe bowl or in a double boiler, combine 2 cups semi-sweet chocolate chips, 2 cups butterscotch chips, ½ cup peanut butter, and 1 teaspoon vanilla.
• Melt and stir the chocolate mixture until smooth. If using the microwave, heat in 10-second intervals, stirring between each interval to prevent burning. If using a double boiler, stir until fully melted and smooth.
• Gently spoon or drizzle the melted chocolate–butterscotch mixture over each cereal portion, spreading to cover the tops.
• Allow the Scotcheroos to cool completely at room temperature until the topping is set.