Butterfinger Scotcheroos by mikebakesnyc

How to make it

1. Line an 8x8-inch baking pan with parchment paper and set aside.
2. In a large saucepan, combine the light corn syrup and granulated sugar over medium heat. (Larger size because we’ll add the crispy rice cereal in the next step.) Stirring occasionally, bring to a gentle simmer.
3. Allow to simmer (not boil) for 1 minute without stirring. After 1 minute of simmering, remove from heat.
4. Stir in the peanut butter and vanilla extract until combined, then stir in the crispy rice cereal and ¾ cup (105 grams) of the Butterfinger Bits or crushed Butterfinger bars until it’s all completely coated.
5. Using a rubber spatula lightly coated in nonstick cooking spray, transfer and spread the mixture to fit the pan. Very gently press the mixture down into an even layer.
6. (Don’t pack it in too tightly, otherwise they’ll end up dense and difficult to bite through!)
7. In a small saucepan, combine the chopped chocolate, butterscotch morsels, and butter and melt over medium-low heat. Stir constantly until it’s melted together; mixture will be thick. Spread evenly over bars.
8. Top with remaining Butterfinger Bits or crushed Butterfinger bars.
9. Cover and refrigerate for 2 hours or up to 2 days. Lift the scotcheroos as a whole out of the pan using the parchment paper. Cut into squares.