Crispy rice cereal bars with two layersof flavor, chocolate and butterscotch.
Recipe: Double-Decker CerealBars
1 (10-ounce) package butterscotch chips*
Line 15 1/2 x 10 1/2 x 1-inch jelly-rollpan with foil; extending foil over edges of pan.
Place butterscotch chips, oil and 1 teaspoonvanilla in large bowl.
Place chocolate chips and remaining 1teaspoon vanilla in second large bowl.
In large saucepan, stir together cornsyrup and brown sugar; cook over medium heat, stirring constantly,until mixture comes to full, rolling boil. Remove from heat.
Immediately stir half of hot mixture intoeach bowl; stir each mixture until chips are melted and mixtureis smooth.
Immediately stir 6 cups rice cereal intoeach mixture.
Spread butterscotch mixture into preparedpan; spread chocolate mixture over top of peanut butter layer.Cool completely.
Use foil to lift out of pan; peel offfoil and cut into bars. Store in tightly covered container incool dry place.
2 tablespoons vegetable oil
2 teaspoons vanilla extract – divided use
1 (12-ounce) package semisweet chocolate chips
2 cups light corn syrup
1 1/3 cups packed light brown sugar
12 cups crisp rice cereal – divided use
Makes about 6 dozen bars.
*For variation, try peanut butter chips,white chocolate chips or cherry flavored chips.
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