6cupsgluten free puffed rice cereal, such as Aldi's brand
1cup (200 g)granulated sugar
1cup (240 ml)light corn syrup
1cup (258 g)smooth peanut butter, such as Skippy (not natural peanut butter)
1cup (150 g)semi-sweet chocolate chips
1cup (150 g) gluten free butterscotch chips, plus an extra 2 tbsp, such as Aldi's brand or Hershey's brand
Instructions
Pour rice cereal in a large bowl and set aside.
Measure chocolate chips and butterscotch chips in microwave-safe bowl and set aside. Measure peanut butter into a small bowl and set aside.
In a small saucepan, bring sugar and corn syrup to a boil over medium heat. As soon as it reaches a full boil, remove it from the heat and add the peanut butter. Stir to combine and pour over the rice cereal. Stir completely until all the cereal is coated, but work quickly. Press into prepared pan.
Heat chocolate and butterscotch chips in the microwave at 30-second intervals until almost melted (everyone's microwave is different, but it took mine 90 seconds total). Stir until completely smooth. If desired, in a small microwave-safe bowl, add 2 tablespoon butterscotch chips and microwave for 30 seconds. Stir until smooth.
Spread chocolate mixture on crispy treats with an offset spatula. Drop small spoonfuls of melted butterscotch chips over chocolate and swirl with the back of a butter knife or a skewer.
Allow bars to cool and set before cutting into squares and serving.