Scotcheroos {New and Improved}

This brownie recipe, Scotcheroos {New and Improved}, leans on salted butter, light corn syrup and granulated sugar. It makes 24 bars and takes about 30 minutes.

• Yield 24 bars
• Ready in 30 minutes
• Prep 25 minutes
• Cook 5 minutes

Ingredients

• 1/4 cup salted butter
• 1 1/4 cups light corn syrup
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups peanut butter
• 8 cups crisp rice cereal (like rice krispies)
• 1 cup chocolate chips (milk or semisweet)
• 1 cup butterscotch chips

Instructions

1. Lightly grease a 9X13-inch pan with butter or cooking spray or line with foil/parchment and grease the foil/parchment. Set aside.
2. In a large saucepan or pot, add the butter, corn syrup, granulated sugar and brown sugar. Cook on low heat until the butter is melted. Bring to a simmer and immediately remove from the heat.
3. Stir in the peanut butter and vanilla until well-combined.
4. Add the cereal and stir gently (so the cereal doesn't get crushed) until evenly coated with the peanut butter mixture.
5. Press the mixture lightly into the prepared pan. Don't compress too much or the scotcheroos will be too firm.
6. Add the chocolate chips and butterscotch chips to a microwave-safe bowl and cook for 1-minute increments at 50% power until melted. Stir until well-combined.
7. Spread the melted chocolate mixture evenly across the bars. Let the chocolate cool and set before cutting into bars and serving.

Cool the pan before you lift the squares.