1 cup sugar
1 cup light corn syrup
1/2 cup peanut butter
1/2 cup Nutella
6 cups crisp chocolate-flavored rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch-flavored chips
sea salt (optional)
1. Butter or spray a 9 x 13-inch baking pan.
2. In a large saucepan (at least 6 quarts) over medium heat, bring the sugar and corn syrup to a full boil. Remove from heat and stir in peanut butter and Nutella, then mix the rice cereal in until completely coated. Press the mixture into the greased pan, making sure the top is smooth.
3. Melt the chocolate and butterscotch chips together in a clean, dry bowl set over a double boiler or microwave, stirring gently until smooth and well-blended. Spread over the rice cereal mixture and cool until set. Sprinkle with sea salt if desired.
***I lined my dish with parchment, to avoid spraying the pan. I also only had plain crispy rice cereal, so sadly mine were only DOUBLE chocolate scotcheroos. Even so, they were AMAZING!!!***