Scotcharoos

Yields: 24–30 bars | Prep Time: 15 minutes | Cool Time: 1–2 hours

The ultimate childhood treat, made gluten-free! These CMM Scotcharoos are perfectly soft and chewy. The secret? We use Malt-O-Meal crispy rice and make sure the sugar never goes over 200°F. Trust us, these will disappear fast!

Ingredients:

• 10 cups Gluten-Free Crisped Rice Cereal (Malt-O-Meal brand is GF)
• 2 cups granulated sugar
• 2 cups light corn syrup
• 1 teaspoon salt
• 2 cups creamy peanut butter
• 2 cups milk chocolate chips (use dairy-free if desired)
• 2 cups butterscotch chips

Instructions:

1. Measure the gluten-free cereal into a very large mixing bowl. Grease a standard large cookie sheet with butter or non-stick spray and set aside.
2. In a large saucepan over medium heat, combine the sugar, corn syrup, and salt. Bring the mixture just to a boil, being careful not to exceed 200°F. Overheating the sugar is what causes the bars to become too hard.
3. Immediately remove from the heat and stir in the peanut butter until the mixture is completely smooth and combined.
4. Pour the peanut butter mixture over the cereal and fold gently until every piece of cereal is evenly coated.
5. Transfer the mixture to the greased cookie sheet. Spread it out evenly using a spatula, but do not press down hard. Pressing too firmly will result in a hard, dense bar; a light touch keeps them soft.
6. In a microwave-safe bowl (or using a double boiler), melt the chocolate chips and butterscotch chips together. Stir until the mixture is silky and smooth.
7. Spread the chocolate-butterscotch layer evenly over the top of the bars.
8. Allow the bars to cool at room temperature until the top layer has fully hardened.
9. Cut into squares and store in an airtight container to keep them soft and fresh.