1 cup (235 ml) light corn syrup

1 cup (200 g) granulated sugar

1/4 cup (57 g) butter, cut into 4 pieces

1 1/2 cups (375 g) creamy peanut butter

1/2 tsp vanilla extract

1/4 tsp table salt

6 cups (175 g) crisped rice cereal

1 cup (170 g) semisweet chocolate chips

1 1/3 cups (226 g) butterscotch chips, divided

1 1/2 tsp coconut oil or vegetable shortening (optional)

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Grease or line a 9×13-inch baking dish with parchment paper.
In a large saucepan, combine corn syrup, sugar, and butter. Heat over medium until just boiling, then remove from heat.
Stir in peanut butter, vanilla, and salt until smooth.
Fold in crisped rice cereal until evenly coated. Press firmly into the prepared pan.
Melt semisweet chocolate chips, 1 cup butterscotch chips, and coconut oil (if using) in a heatproof bowl over simmering water or in microwave intervals, stirring until smooth.
Spread the melted topping evenly over the cereal mixture.
Sprinkle the remaining 1/3 cup butterscotch chips on top.
Allow bars to cool at room temperature or refrigerate briefly until set. Cut into squares before serving.

Do not over-boil the sugar mixture or the bars will be too hard.

Store at room temperature up to 4 days, or refrigerate for a firmer texture.

Freezer-friendly for up to 2 months (separate layers with parchment).

Use parchment or grease pan to prevent sticking.

Natural peanut butter may alter texture; creamy processed peanut butter works best.