Scotcheroosare an easy no-bake dessert made with crispy rice cereal, peanut butter, chocolate chips, and butterscotch chips. Basically, the ultimate Rice Krispie Treats. They are always a crowd pleaser!
Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out, and gently spray with nonstick cooking spray. Set aside.
In a large pot, combine the peanut butter, corn syrup, brown sugar, and butter. Heat over medium heat, stirring until the sugar has dissolved and the mixture is smooth. Do NOT boil the mixture. Remove from heat when the mixture just begins to bubble along the sides of the pan.
With the pan off of the heat, add in the vanilla, salt, and cereal. Stir until combined.
Scrape the mixture into the prepared pan and spread with a spatula until the mixture is evenly in the pan. DON’T press down firmly and compact the mixture or the bars will harden as they cool and not be chewy.
In a medium microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave on HIGH in 30-second intervals, stirring after every 30 seconds, until chocolate is melted and smooth.
Pour the melted chocolate over the bars and spread evenly with a spatula. Sprinkle with flaky sea salt. Transfer the pan to the refrigerator and chill for about 30 minutes, or until the chocolate is set.
Use the parchment paper to lift the bars out of the pan. Use a sharp knife to cut the scotheroos into squares.
Store in an airtight container on the counter for up to 4 days.