Directions

1. 1

   Lightly grease a 9×13 inch baking pan with butter or oil and set aside.

2. 2

   In a large saucepan over medium-low heat, combine the corn syrup and sugar. Heat gently, stirring occasionally, until the sugar completely dissolves. Do not allow the mixture to boil, as this will cause the finished bars to become hard and unpleasant in texture.

3. 3

   Once the sugar is fully dissolved and the mixture is smooth, remove from heat and stir in the peanut butter and Nutella until completely combined and smooth.

4. 4

   Add the Rice Krispies and Cocoa Krispies cereals to the peanut butter mixture. Stir thoroughly until all the cereal is evenly coated and distributed throughout.

5. 5

   Transfer the cereal mixture to the prepared baking pan and press firmly and evenly into the pan using the back of a spatula or your hands. The mixture should be compact and level.

6. 6

   In a double boiler or heatproof bowl set over simmering water, combine the chocolate chips and butterscotch chips. Heat gently, stirring frequently, until the chips are completely melted and smooth.

7. 7

   Pour the melted chocolate-butterscotch mixture over the cereal base and spread evenly to the edges using a spatula or knife.

8. 8

   Allow the bars to cool at room temperature until the chocolate coating has completely set, approximately 20–30 minutes. For faster setting, you may refrigerate for 10–15 minutes.

9. 9

   Once fully set, cut into 20 square pieces and serve. Store in an airtight container at room temperature.