Ingredients
Method
Step-by-Step
- Lightly grease a 9 x 13-inch pan or line it with parchment paper, leaving a little overhang for lifting the bars out later.
- Place the granulated sugar and light corn syrup in a large saucepan. Heat over medium heat, stirring, just until the sugar dissolves and the mixture reaches a gentle boil.
- Remove the saucepan from the heat immediately. Stir in the creamy peanut butter until the mixture is smooth, making sure not to continue boiling it.
- Put the crispy rice cereal and chopped walnuts in a large bowl. Pour the warm peanut-butter mixture over the cereal and walnuts, then fold gently until everything is evenly coated.
- Transfer the mixture to the prepared pan and press it firmly but carefully into an even layer. Use a lightly greased spatula or the bottom of a measuring cup without crushing the cereal.
- Melt the semisweet chocolate chips and butterscotch chips together in the microwave in 20–30-second intervals, stirring after each interval, or melt them over a double boiler.
- Spread the melted topping over the cereal layer. Refrigerate for 30–60 minutes, or until firm, then cut into squares.
Notes
Remove the sugar-and-corn-syrup mixture from the heat as soon as it begins to boil so the bars stay chewy. For deeper flavor, toast the walnuts for 5–8 minutes at 350°F before adding them to the cereal. Store the cut bars in an airtight container.
