Scotcharoos Recipe in 30 Minutes

Instructions:

1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Combine butter, brown sugar, and corn syrup in a large heavy bottomed saucepan over medium heat. Stir constantly until the mixture reaches a gentle, rolling boil. Note: Don't let it boil for minutes; just until it bubbles steadily.
3. Remove the saucepan from heat and stir in the creamy peanut butter until the mixture is smooth and mahogany colored.
4. Fold in the rice krispies cereal quickly until every piece is evenly coated. Note: Work fast so the syrup doesn't cool and harden before the cereal is mixed.
5. Press the cereal mixture firmly into the prepared baking pan. Ensure the edges are packed tight so the bars don't crumble.
6. In a microwave safe bowl, combine semi sweet chocolate chips, butterscotch chips, and butter.
7. Microwave in 30 second intervals, stirring in between, until the glaze is glossy and completely smooth.
8. Pour the glaze over the cereal base, spreading it to the edges with a spatula to form a seamless surface.
9. Chill the bars in the refrigerator for 2 hours to ensure clean cuts.