Scotcheroos

Ingredients

• 6 cups Gluten-Free Crisp Rice Cereal
• 1 cup Granulated Sugar
• 1 cup Light Corn Syrup
• 1 cup Creamy Peanut Butter
• 1 teaspoon Vanilla Extract
• 12 oz Semi-Sweet Chocolate Chips
• 12 oz Butterscotch Chips
• 3 tablespoons Unsalted Butter
• 1/4 teaspoon Salt
• 1 tablespoon Rice Flour (for dusting)

Instructions

1. 1

   Lightly grease a 9x13 inch pan with butter or cooking spray and dust with rice flour to prevent sticking.

2. 2

   In a large saucepan, combine the sugar, corn syrup, and salt. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil.

3. 3

   Remove the saucepan from the heat and stir in the peanut butter and vanilla extract until smooth and fully combined.

4. 4

   Pour the peanut butter mixture over the gluten-free crisp rice cereal in a large bowl. Gently fold until the cereal is evenly coated.

5. 5

   Press the mixture firmly into the prepared 9x13 inch pan.

6. 6

   In a microwave-safe bowl, combine the semi-sweet chocolate chips, butterscotch chips, and unsalted butter.

7. 7

   Microwave in 30-second intervals, stirring in between, until the chips are melted and smooth. Be careful not to overheat.

8. 8

   Pour the melted chocolate-butterscotch mixture over the peanut butter cereal base and spread evenly.

9. 9

   Let the Scotcheroos cool completely at room temperature before cutting into squares. This usually takes about 1-2 hours.

10. 10

    Cut into squares and serve.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.