Crispy Rice Cereal Light Corn Syrup Sugar Peanut Butter Chocolate Chips Butterscotch Chips
Heat corn syrup and sugar, whisking continuously to create a grainy paste. Bring to a boil, then remove from the heat.
Next, stir in the peanut butter, then combine the mixture with the crispy rice cereal.
Press the mixture into a baking dish. Then melt the chocolate and butterscotch chips and spread evenly over the cereal bars.
Refrigerate for 1 hour, then allow the scotcheroos to come to room temperature for easier cutting.