Kellogg's offers a recipe for chocolate scotcheroos that calls for corn syrup, sugar, peanut butter, chocolate chips, butterscotch chips and its Rice Krispies cereal. Optionally, Kellogg's Cocoa Krispies can be used to make scotcheroos with more chocolate flavor. The recipe is available at RiceKrispies.com.
In a 3-quart saucepan, cook 1 cup of light corn syrup and 1 cup of sugar over medium heat. Stir constantly until the sugar dissolves and the syrup starts to boil. Remove the pan from the heat and stir in 1 cup of peanut butter, mixing well to incorporate fully. Add 6 cups of Kellogg's Rice Krispies or Cocoa Krispies and continue to mix until the cereal is fully coated with the peanut butter-syrup mixture. Transfer to a greased 13 x 9 x 2-inch baking pan and firmly press the cereal into the pan.
In a 1-quart saucepan, melt 1 cup and 6 ounces of semi-sweet chocolate morsels with 1 cup of butterscotch chips over low heat while stirring. Distribute the melted butterscotch and chocolate mixture in a uniform layer over the cereal mixture. Let the dish stand until the chocolate and butterscotch mixture hardens. Once cooled and firm, cut the scotcheroos into 2 x 1-inch bars and serve.