1-First Step: Prepare the base mixture In a large saucepan over medium heat, combine 1 cup light corn syrup and 1 cup granulated sugar. Stir constantly for 2-3 minutes until the sugar fully dissolves and bubbles gently. Remove from heat immediately to avoid overcooking. This creates the sticky binder for your rice krispies bars.

2-Second Step: Incorporate peanut butter Stir in 1 1/2 cups creamy peanut butter until smooth and fully melted into the warm syrup. The heat from the mixture does the work, blending everything into a glossy base. For vegan adaptations, use your chosen nut butter here.

3-Third Step: Mix in the cereal Pour in 6 cups Rice Krispies cereal and optional 1/4 teaspoon salt. Fold gently with a spatula until every piece coats evenly. Work quickly to preserve crunch; overmixing leads to mush. Gluten-free cereal fits perfectly in this step.

4-Fourth Step: Press into pan Transfer the mixture to your prepared 9×13-inch pan. Use lightly greased hands or a spatula to press firmly and evenly, about 1-inch thick. Avoid packing too tight to keep the texture light. Let it cool at room temperature for 10 minutes.

5-Fifth Step: Melt the toppings In a microwave-safe bowl, combine 1 cup butterscotch chips and 1 cup semi-sweet chocolate chips. Microwave in 30-second bursts, stirring between each, until smooth (about 1-2 minutes total). For stovetop, use a double boiler. Spread evenly over the cooled base with an offset spatula.

6-Final Step: Chill and serve Refrigerate for 1 hour until the topping sets firm. Lift out using parchment, cut into squares or bars, and enjoy. These no bake peanut butter scotcharoo store well and taste best chilled. Customize with low-calorie chips for lighter versions.