Ingredients:

  • 6 cups (160g) Crisp rice cereal
  • 1 cup (250g) Creamy peanut butter
  • 3/4 cup (180ml) Light corn syrup
  • 1/4 cup (50g) Granulated cane sugar
  • 1 tsp Vanilla bean paste
  • 1/2 tsp Flaky sea salt
  • 1 cup (170g) Semi-sweet chocolate chips (at least 60% cacao)
  • 1 cup (170g) Butterscotch chips
  • 1 tbsp Refined coconut oil

Instructions:

  1. Prep the Pan: Line a 9x13-inch pan with parchment paper. Note: This ensures easy removal and clean edges when slicing.
  2. Dissolve Sugar: In a heavy bottomed saucepan, combine 3/4 cup (180ml) light corn syrup and 1/4 cup (50g) granulated cane sugar. Heat over medium low, stirring until the sugar grains are no longer visible.
  3. Integrate Fats: Remove from heat and immediately stir in 1 cup (250g) creamy peanut butter, 1 tsp vanilla bean paste, and 1/2 tsp flaky sea salt until the mixture is velvety.
  4. Coat Cereal: Pour the warm mixture over 6 cups (160g) crisp rice cereal in a large bowl. Fold gently until every grain is glistening.
  5. Press Gently: Transfer to the prepared pan and pat down lightly. Note: Packing too hard creates a dense, tough bar.
  6. Melt Topping: Combine 1 cup (170g) semi sweet chocolate chips, 1 cup (170g) butterscotch chips, and 1 tbsp coconut oil. Heat in 30 second bursts until glossy and pourable.
  7. Apply Glaze: Pour the chocolate butterscotch mixture over the base and spread to the edges using an offset spatula.
  8. Set and Cool: Leave the pan at room temperature for 1 hour until the top is firm to the touch.
  9. Lift and Slice: Use the parchment sling to remove the block and cut into 24 even bars with a sharp, warm knife.