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Scotcheroos (Made Gluten-Free!)
Ingredients
  • subheading: FOR THE SCOTCHEROOS:
  • 6 cups crispy rice cereal see note for gluten-free
  • 1 cup (200 g) granulated sugar
  • 1 cup (235 ml) light corn syrup
  • ¼ cup (57 g) salted butter
  • 1 cup (250 g) creamy peanut butter
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • subheading: FOR THE TOPPING:
  • 1 cup (170 g) semisweet chocolate chips
  • 1 ½ cup (255 g) butterscotch chips, divided
  • 2 tablespoons peanut butter
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