Rice Crispy Treats with Chocolate and Butterscotch

Ingredients

• 1 cup light corn syrup (235ml)
• 1 cup sugar (200g)
• ¼ cup butter (cut into 4 pieces) (57g)
• 1 ½ cup creamy peanut butter (375g)
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 6 cups crisped rice cereal
• 1 cup semisweet chocolate chips (170g)
• 1 ¼ cup butterscotch chocolate chips (divided) (212.5g)
• 1 ½ tsp coconut oil

Instructions

00:00 Introduction
00:20 Line a 13x9 pan with foil and generously grease with butter. Set aside.
00:38 In a large pot, combine corn syrup, sugar, and butter over medium-low heat, stirring occasionally until butter is melted and ingredients are well-combined.
01:33 Increase heat to medium-high and stir frequently. Once mixture just begins to boil (as soon as it starts bubbling) remove from heat and stir in peanut butter, vanilla extract, and salt.
02:01 Stir well until mixture is smooth.
02:08 Stir in cereal -- make sure ingredients are well-combined.
02:25 Spread ingredients evenly into prepared pan, Press down to pack into pan (I like to place a sheet of wax paper over the mixture and use my hands to press the scotcharoos down and make them even -- be careful as it may be hot), then discard wax paper.
02:42 Set aside and prepare your chocolate topping.
02:47 In a medium-sized microwave safe bowl, combine semisweet chocolate chips and 1 cup (170g) butterscotch chips with 1 tsp coconut oil.
03:17 Microwave for 30 seconds, stir well, and return to microwave at 15-second increments, stirring well in between until mixture is completely melted. Set aside.
03:43 Immediately melt remaining ¼ cup (42g) butterscotch chips with ½ tsp coconut oil (15 second increments, stirring between).
04:01 Spread chocolate butter-scotch mixture evenly over prepared scotcharoos. Drizzle melted butterscotch chips over the chocolate and then drag a toothpick through the chocolate for swirls.
04:42 Allow chocolate to set (about an hour at room temperature) before cutting and serving.