Chex Scotcheroos

My husband and I have literally been together 14 years, almost to the day (November 29th marks the anniversary of our first date), and I had no idea this was his favorite childhood dessert! Needless to say, he was super excited when I made this recipe, which surprisingly, I never have before. While these bars traditionally call for Rice Krispies, he actually preferred this updated version to the original because of the added texture from the air pockets in the Rice Chex. (Go me!)

Chex Scotcheroos
Yield: 9x13 pan

Ingredients
Bars:

• 1 cup light corn syrup
• 1 cup sugar
• 1 1/2 cups peanut butter
• 6 cups Rice Chex cereal

Topping:

• 2 cups semisweet chocolate chips
• 2 cups butterscotch chips
• 1/2 cup peanut butter
• 1 tsp vanilla

Directions

1. Grease 9x13 pan with nonstick cooking spray; set aside.
2. For Bars: In large saucepan over medium-high heat, stir corn syrup and sugar until it comes to a boil. Immediately remove from heat and stir in peanut butter until smooth. Fold in cereal and pour into prepared pan. Gently flatten to form even layer.
3. For Topping: In small saucepan over low heat, combine semisweet chocolate, butterscotch chips, peanut butter, and vanilla. Stir until completely melted and smooth. Pour over cereal layer.
4. Allow to cool completely at room temperature before cutting into bars.