Scotcheroos

Cooking spray for greasing pan

Corn syrup - 1 1/4 cup

Brown sugar - 3/4 cup

Peanut butter - 1 cup

Vanilla - 2 tsp

Salt

Rice Krispies - 6 cup

Butterscotch chips - 8 oz

Chocolate - 8 oz

Lightly grease a 9-by-13-inch baking pan with cooking spray; set aside.

In a saucepan, heat corn syrup and sugar over medium heat, whisking occasionally, until mixture is just bubbling around the edges, about 2 minutes.

Slowly whisk in peanut butter, vanilla, and kosher salt until peanut butter is completely incorporated and mixture is smooth, about 30 more seconds.

Off heat, fold in rice cereal with a rubber spatula. Transfer mixture to the greased pan and pat gently into place.

In a heatproof bowl, melt chocolate and butterscotch chips in microwave in 15-30 second intervals, stirring thoroughly between each interval, until glossy and smooth. Pour over cereal and use rubber spatula to spread topping across the bars in a thin, even layer. Sprinkle flaky salt over topping, if desired.

Let scotcheroos rest at room temperature for at least 2 hours or until topping is firm and set. Cut into roughly 2-inch squares and serve.