Peanut Butterscoth Chocolate Crispy Bars (aka Scotcharoos)
Source: Annie's Eats
6 cups puffed rice cereal (buy generic store brand!)
1 cup creamy peanut butter
1 cup honey
1 cup sugar
12 oz. semi sweet chocolate chips
12 oz. butterscotch chips
In a large bowl add the puffed rice cereal and peanut butter, but do not mix together. Spray a 9x13 baking pan with cooking spray. Set both aside.
In a medium saucepan heat the honey and sugar. Stir this occasionally until it starts to boil. Remove from the heat and pour over the rice cereal and peanut butter. Spray a spatula with cooking spray (this really helps!!!) and mix the mixture until the peanut butter has completely melted and the cereal is coated.
Press this into the baking pan evenly. Either with a doubler boiler or in the microwave in a glass bowl (I choose for the microwave option) melt the chips together until they are shiny and smooth. Stir together and pour over the cereal layer. Spread this evenly. Cover and chill until the top layer of chocolate is set, which is usually about an hour or less if you put in the fridge.
We love scotcharoos in our house but I've only ever made them with karo syrup before. I always seem to boil it too long and I end up with very hard to cut and hard to eat scotcharoos. So when I saw this recipe that instead of syrup combines honey with the sugar I thought I'd give it a try. They were a bit tough to cut at first because I had them cooling in the fridge but I was pleasantly surprised when I bit into one, not hard at all! This recipe will be replacing my karo syrup one!