Crispy, chewy peanut butter krispy bars topped with a chocolate butterscotch!
Author: Eva Bakes
1cuplight corn syrup
1cupcreamy peanut butter
6cupspuffed rice cereal
112-ounce packagechocolate chips
112-ounce packagebutterscotch chips
Generously grease or a line a standard 9" x 13" pan and set aside.
Place the puffed rice cereal in a large bowl and set aside.
In a medium saucepan set over medium heat, mix the corn syrup and sugar until it comes to a simmer.
Take the saucepan off the heat and stir in the peanut butter and mix until smooth. You may want to place the saucepan on top of the stove again to melt the peanut butter if it won't incorporate smoothly.
Quickly transfer this to your large bowl and mix with the puffed rice cereal. Work quickly, as everything will be sticky and start to harden.
Transfer this to your prepared baking pan and smooth out the top.
Melt the chocolate chips and butterscotch chips in a saucepan set over low heat or in the microwave. Mix well.
Pour the melted chips over the puffed rice base and smooth the top.
Refrigerate for 45 minutes or until the bars have chilled and are set.
Slice and serve.
Leftover bars should be stored in an airtight container at rom temperature or in the refrigerator and will keep for many days.Source: Slightly adapted from Allrecipes.com