Ingredients:

  • 1 cup (227g) granulated sugar
  • 1 cup (227g) light corn syrup
  • 1 cup (227g) peanut butter (smooth or creamy), plus more for spreading
  • 6 cups (170g) Rice Krispies cereal
  • 1 cup (227g) semi-sweet chocolate chips
  • 1 cup (227g) butterscotch chips
  • 2 tablespoons (30ml) peanut butter

Instructions:

  1. Lightly grease a 9x13 inch baking pan.
  2. In a large saucepan over medium heat, combine sugar and corn syrup. Bring to a gentle boil, stirring constantly, and cook for 1 minute.
  3. Remove from heat and stir in 1 cup of peanut butter until smooth.
  4. Gently fold in Rice Krispies cereal until evenly coated.
  5. Press the mixture firmly and evenly into the prepared baking pan.
  6. In a microwave-safe bowl, combine chocolate chips, butterscotch chips, and 2 tablespoons of peanut butter. Melt in 30-second intervals, stirring between each interval, until smooth and creamy.
  7. Pour the melted chocolate-butterscotch mixture over the Rice Krispies base and spread evenly.
  8. Refrigerate for at least 1 hour, or until the topping is set. Cut into squares and serve.