Instructions

• Line a 9" x 9" square pan with parchment paper leaving an overhang on two opposite sides for easy removal. If you don’t have parchment, spray the pan with cooking spray.
• In a large, thick-bottomed pot, combine 1 ½ cups (345 g) unsweetened peanut butter, ½ cup (170 g) pure maple syrup (or honey), ½ cup (14 g, 8 Tbsp) unsalted butter (or coconut oil), and 1/4 tsp sea salt. Heat over medium-low to medium, stirring frequently, until everything is melted and smooth, about 2–4 minutes. Do not boil.
• Remove the pot from the heat and stir in 1 tsp pure vanilla extract, if using.
• Add 4 cups (112 g) crispy rice cereal to the melted mixture. Gently fold and stir until the cereal is evenly coated.
• Transfer the cereal mixture to the prepared pan. Press it into an even layer using a spatula or the bottom of a measuring cup (press firmly but not so hard that the mixture becomes too compacted).
• In a microwave-safe bowl, combine 1 cup (170 g) chocolate chips, 1 cup (170 g) butterscotch chips, and 2 Tbsp (29 g) unsalted butter. Microwave in 20-second intervals, stirring well between intervals, until the mixture is completely melted and smooth (about 1.5–2.5 minutes total). Alternatively, melt over low heat in a double boiler, stirring until smooth.
• Pour the melted chocolate/butterscotch mixture over the pressed cereal layer and spread it evenly with a spatula. If desired, sprinkle a small amount of sea salt on top.
• Place the pan in the freezer for about 30 minutes, or in the refrigerator until the chocolate topping is fully set.
• Remove the pan from the freezer or refrigerator. Use the parchment overhang to lift the whole slab onto a cutting board. Let sit 10–15 minutes at room temperature so the bars are easier to cut.
• Use a sharp knife to cut into squares (recommended: 25 pieces) or your preferred size. Serve and enjoy.