Ingredients:

  • 1 cup (227g / 8 oz) granulated sugar
  • 1 cup (227g / 8 oz) light corn syrup (240ml)
  • 1 cup (255g / 9 oz) creamy peanut butter
  • 6 cups (approx. 170g / 6 oz) Rice Krispies cereal
  • 1 cup (approx. 170g / 6 oz) semi-sweet chocolate chips
  • 1 cup (approx. 170g / 6 oz) butterscotch chips
  • 2 tablespoons (28g / 1 oz) unsalted butter

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper or grease it lightly.
  2. In a large saucepan, combine the sugar and corn syrup.
  3. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a simmer. Remove from heat.
  4. Immediately stir in the peanut butter until smooth and fully incorporated.
  5. Fold in the Rice Krispies cereal until evenly coated.
  6. Press the mixture firmly and evenly into the prepared baking pan.
  7. In a microwave-safe bowl (in 30-second intervals, stirring in between) or using a double boiler, melt the chocolate chips, butterscotch chips, and butter until smooth.
  8. Spread the melted chocolate-butterscotch mixture evenly over the Rice Krispies mixture.
  9. Refrigerate for at least 45 minutes to 1 hour, or until the topping is set.
  10. Once set, cut into squares and serve.