Scotcheroos recipe

Ingredient

• 1 cup light corn syrup
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 6 cups crispy rice cereal
• 1 cup semisweet chocolate chips
• 1 cup butterscotch chips

Instructions

1. In a large saucepan over medium heat, combine corn syrup and sugar. Stir until the sugar dissolves and the mixture just begins to bubble. Do not let it boil.
2. Remove from heat and stir in peanut butter until smooth.
3. Add the rice cereal and mix until evenly coated.
4. Press the mixture firmly into a greased 9×13-inch pan.
5. In a microwave-safe bowl, melt the chocolate chips and butterscotch chips together in 30-second intervals, stirring until smooth.
6. Spread the chocolate-butterscotch mixture evenly over the cereal base.
7. Let set at room temperature or refrigerate until the topping is firm.
8. Cut into bars and serve.

Would you like me to also add a short description (like “a chewy, crunchy, peanut-buttery bar with a chocolate topping”) at the top, like a blog recipe style?