Scotcheroos Without Corn Syrup in 15 Minutes

Instructions:

1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large heavy-bottomed saucepan over medium heat, combine the honey and granulated sugar. Stir constantly until the sugar is fully dissolved and the mixture just begins to bubble at the edges. Do not let it reach a rolling boil.
3. Remove the pan from the heat immediately. Stir in the creamy peanut butter, sea salt, and vanilla extract until the mixture is smooth and emulsified.
4. Gently fold in the crispy rice cereal until every piece is evenly coated with the peanut butter mixture.
5. Transfer the mixture to the prepared pan. Using a greased spatula, press down lightly to level the surface without packing it too tightly.
6. In a small microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips. Heat in 30-second intervals, stirring between each, until completely melted and glossy.
7. Pour the melted chocolate mixture over the cereal base and spread to the edges. Let the bars set at room temperature for 1 to 2 hours or refrigerate for 15 minutes before slicing into 24 bars.