Chocolate Scotcheroos (American Midwest)

american-midwest-chocolatescotcheroos Scotcheroos are like a peanut butter rice krispie treat topped with rich melted chocolate and butterscotch. They're a classic treat that's chewy, sweet, and irresistible. Scotcheroos (sometimes called scotch bars) are an easy classic treat, maybe it's a Midwest thing, but if there's a dessert spread at a church or holiday, scotcheroos are definitely on the table. They have their place for good reason. This recipe is incredibly crowd pleasing. The base is chewy and sweet, and the combination of milk chocolate and butterscotch on top compliments it perfectly. This is a classic Midwestern American no-bake dessert, and you won't find a lot of variation between recipes. However, unlike most I prefer to use natural peanut butter, which gives it a sophisticated nutty flavour, and use slightly less cereal so they're a little extra gooey and chewy. You just need to try them to see how good they are.

1 cup light corn syrup
1 cup granulated sugar
1 cup peanut butter
4½-6 cups crispy rice cereal, such as Rice Krispies
1 cup milk chocolate chips
1 cup butterscotch chips

Lightly butter a 9x13" baking pan. Set aside.

Combine corn syrup and sugar in a large saucepan over medium heat. Heat, stirring occasionally, until the mixture barely reaches a boil.

Remove from heat and stir in peanut butter until smooth.

Add the cereal and stir to coat.

Press the mixture evenly into the prepared pan.

In a small microwaveable bowl, microwave chocolate and butterscotch chips for 1 minute. Stir, then microwave in 30 second intervals, stirring in between, until just barely melted.

Spread over bars and let cool completely before cutting and serving.

Makes 20 bars.