Ingredients
Method
Preparation
- In a saucepan over medium heat, combine the sugar and corn syrup. Bring the mixture to a boil.
- Remove the saucepan from heat and stir in the peanut butter until smooth.
- In a large bowl, pour the peanut butter mixture over the Rice Chex. Stir until the cereal is well coated.
- Press the Chex mixture into a greased 9x13 inch pan.
- In a microwave-safe bowl, melt the chocolate chips and butterscotch chips together. Once melted, spread this mixture over the Chex layer.
- Allow everything to cool before cutting it into squares.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze them well-wrapped. Adding chopped nuts or pretzels can enhance the crunch.