1 cup granulated sugar

1 cup light corn syrup

1 cup creamy peanut butter

6 cups crisp rice cereal (such as Rice Krispies)

1 ½ cups semisweet or milk chocolate chips

1 cup butterscotch chips

Sprinkles, for garnish

Flaky sea salt, optional for garnish

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Grease or line a 9×13-inch baking dish with parchment paper.
In a medium saucepan over medium heat, stir together sugar and corn syrup until mixture just begins to bubble. Remove from heat immediately.
Stir in peanut butter until smooth.
Pour mixture over rice cereal in a large bowl and stir until evenly coated.
Press mixture into prepared pan with a spatula or greased hands.
Melt chocolate and butterscotch chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Spread melted mixture evenly over cereal base.
Top with sprinkles and optional flaky sea salt while warm.
Let bars cool at room temperature or in fridge until topping is set. Slice into squares and serve.

Don’t overcook the sugar and corn syrup—remove from heat as soon as it bubbles to keep bars chewy.

Substitute dark chocolate for a richer flavor or swap some butterscotch chips with peanut butter chips for extra PB flavor.

Mix in chopped peanuts, almonds, or festive sprinkles for variety.

For gluten-free, use certified gluten-free crisp rice cereal and chips.

Store at room temperature for 3 days, in fridge up to a week, or freeze individually wrapped bars for up to 2 months.