This is really good. I would probably have it at a picnic or a party.
- Carbohydrate 33.0684625028141 g
- Cholesterol 0.84 mg
- Fat 6.86079166800457 g
- Fiber 0.907500004435446 g
- Protein 3.32577500018731 g
- Saturated Fat 1.95892833412493 g
- Serving Size 1 1 Serving (47g)
- Sodium 155.497500000491 mg
- Sugar 32.1609624983786 g
- Trans Fat 0.263282500058779 g
- Calories 198 calories
Step-by-step
- COOK corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
- POUR into greased 13x9-inch pan and pat into place.
- MELT chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
- COOL at least 45 minutes, or until firm. Cut into bars.
Light corn syrup performs the critical structural task in this recipe by preventing sugar crystallization as the temperature rises. When cooking the syrup and granulated sugar together over medium heat, stir constantly until the granules dissolve completely before reaching a boil. Remove the pan immediately once bubbles break the surface to keep the mixture from scorching or hardening into a brittle candy stage that resists mixing with the peanut butter. Standard metal saucepans conduct heat rapidly, so a heavy-bottomed pot helps distribute thermal energy evenly across the base. A greased thirteen-by-nine-inch pan provides the proper surface area for pressing the cereal mass into an even layer without crushing the delicate air pockets inside the grains. Pressing too firmly will compact the crispy rice into a dense block rather than maintaining the desired airy crunch. Spreading the melted chocolate and butterscotch topping requires a gentle touch with an offset spatula to avoid tearing the cereal base beneath. Allow the bars to rest undisturbed for at least forty-five minutes at room temperature until the top layer achieves a solid, matte finish. Storing the finished bars in an airtight container between layers of parchment paper prevents moisture absorption and preserves the crisp texture for up to five days.
