← Nouns Cooking · American

Ingredients

• 200 g Sugar
• 240 ml light corn syrup (or golden syrup)
• 340 g smooth peanut butter
• 1 tsp Vanilla extract
• 170 g Crispy rice cereal (such as Rice Krispies)
• 170 g semisweet chocolate chips
• 170 g Butterscotch chips

Method

1. Grease a 23 x 33 cm tin. Put the cereal in a large heatproof bowl.
2. Heat the sugar and corn syrup in a saucepan over medium heat, stirring, until the sugar dissolves and the mixture just starts to bubble, about 3–4 min. Don’t let it boil hard or the bars turn rock-hard.
3. Take off the heat and stir in the peanut butter and vanilla until smooth. Pour over the cereal and fold until every piece is coated.
4. Press the mixture evenly into the tin with a greased spatula.
5. Melt the chocolate and butterscotch chips together in a heatproof bowl over barely simmering water (or in short bursts in the microwave), stirring until smooth. Spread over the bars.
6. Leave to set at room temperature for 1 hour before cutting into squares.

Tips

• Contains peanuts. Most rice cereals contain barley malt, so these are not gluten-free unless you use a certified gluten-free cereal.
• Set them in the fridge if you are in a hurry, but let them warm up a little before cutting so the topping doesn’t crack.

Sources

Written in our own words after cross-checking these recipes:

Spend With Pennies Epicurious