Scotcharoos

Step 1 -Spray a 9x13-inch baking dish with cooking spray. Set aside.

Step 2 -Place the cereal in a large heat-safe bowl.

Step 3 -In a medium saucepan over low to medium-low heat, stir the corn syrup and sugar until the sugar is dissolved and no longer grainy. Do not allow it to boil.

Step 4 -Once the mixture is hot, almost boiling, transfer the saucepan away from the heat.

Step 5 -Stir the peanut butter into the corn syrup mixture.

Step 6 -Carefully pour the hot mixture over the cereal, mixing it until combined.

Step 7 -If the mixture appears runny, it may need more cereal. Add a little at a time. Be sure to work quickly as the mixture will set fast.

Step 8 -Transfer the cereal-covered mixture to the baking dish and spread it into an even layer.

Step 9 -While the cereal mixture cools, in a medium microwave-safe bowl, add the butterscotch chips and the chocolate chips.

Step 10 -Heat the chips in the microwave at half power in 20-second increments.

Step 11 -Stir after each interval and continue until they are fully melted.

Step 12 -Pour the melted chip mixture over the cereal mixture. Use a rubber spatula to spread until the surface is covered.

Step 13 -Let the Scotcharoos set for 20 minutes and cut them into squares.

Step 14 -Serve and store in an airtight container for 5-7 days.