Measure out 3 cups of rice crispy cereal, set aside.
In a 4-5 quart saucepan, melt the peanut butter sugar, honey and salt and heat over medium heat until it just begins to boil (bubbles form near the sides of the pan) and the sugar is dissolved, whisking often.
Remove from heat and stir in vanilla extract.
Add the rice crispy cereal and stir to combine.
Evenly spread the mixture into the prepared 8x8” pan.
Melt the chocolate chips, butterscotch chips and salted butter together until smooth. This can be done in a microwave safe-bowl or on the stovetop. The mixture is very thick, just keep stirring.
Spread it evenly over the rice crispy mixture in the baking pan.
Let sit until hardened at room temperature, or chill in the refrigerator to speed up the process.
Cut into bars and serve.
Video
Notes
Ingredient Substitutions
Crispy rice cereal. Special K is a good substitute.
Creamy peanut butter. Cashew butter or sunflower seed butter are good substitutes if you're allergic to peanut butter.
Granulated sugar. use organic cane sugar and coconut sugar, if desired.
Honey. you can use light corn syrup in place of honey.
Milk chocolate chips. for a darker topping use semisweet chocolate chips.
Butterscotch chips. the essence of this recipe, I don't recommend omitting or substituting. It's nearly impossible to find them without food dyes or artificial flavors, but I did find these Lilly's Butterscotch Chips and really like them.
Salted butter. unsalted butter or ghee are good substitutes.
Store/freezeStore leftover sctocheroos in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month. They're best when eaten at room temperature.