Recipe Index

Ingredients

• Nonstick vegetable oil spray
• 6 cups puffed rice cereal (such as Rice Krispies)
• ½ cup (3½ oz; packed) dark brown sugar
• 1 cup light corn syrup
• 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided
• 1⅓ cups creamy peanut butter
• 1 Tbsp. vanilla extract or vanilla bean paste
• 12 oz. semisweet chocolate chips
• 6 oz. butterscotch chips
• Flaky sea salt (optional)

Method

1. Coat a 13x9 inch baking pan with nonstick vegetable oil spray, line it with parchment paper leaving overhang on the long sides, and put the puffed rice cereal in a large bowl.
2. Cook the dark brown sugar, light corn syrup and 2 1/2 tsp of the kosher salt in a small saucepan over medium-high heat, stirring, for about 3 minutes until the sugar just melts, without letting it boil hard.
3. Take the syrup off the heat, stir in the creamy peanut butter and vanilla extract until the peanut butter melts through, and pour the mixture straight over the cereal.
4. Stir the cereal quickly until every piece is coated, scrape it into the lined pan, and press it into a flat, even layer gently so the cereal does not crush.
5. Microwave the semisweet chocolate chips with 1/4 tsp kosher salt and 6 Tbsp water in 15-second bursts, stirring between each, for about 1 minute until melted; whisk the chocolate smooth and spread it over the cereal layer.
6. Microwave the butterscotch chips with the remaining 1/4 tsp kosher salt and 2 Tbsp water the same way until melted and smooth.
7. Drizzle the butterscotch over the chocolate in thin streaks and swirl it in with a chopstick or thin knife, stopping before the two layers blend together.
8. Leave the scotcheroos at room temperature for at least 6 hours to set, then sprinkle flaky sea salt over the top if you like and cut the slab into a 6x4 grid of 24 squares.

Cook: 25 minutes · Total: 6 hours 25 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data