For the topping, I combine the chocolate chips and butterscotch chips in a small microwave-safe bowl. I microwave them in 30-second bursts, stirring thoroughly after each burst, until they are completely melted and smooth. You can also use a double boiler. I then pour this molten chocolate-butterscotch mixture over the cooled cereal base. Using an offset spatula or the back of a spoon, I gently spread it into a smooth, even layer that covers every inch. Then comes the hardest part: the wait. I let the pan sit at room temperature until the topping is fully set and firm before attempting to slice.
Pro Tips for Best Results
Work quickly when combining the syrup with the cereal. The mixture begins to set as it cools, making it harder to spread evenly in the pan. I have my cereal measured and my pan prepared before I even turn on the stove. Having a helper to hold the bowl steady while you mix can be a game-changer.
When pressing the cereal mixture into the pan, using a small sheet of parchment paper to press with is my best trick. It prevents the sticky mixture from gluing itself to your hands or the spoon, and it allows you to apply even, firm pressure for a perfectly compacted layer. I press from the center outward to avoid creating a dome in the middle.
For a flawlessly smooth and shiny topping, ensure your cereal layer is completely cool before adding the melted chips. If the base is even slightly warm, it will cause the topping to seize or develop streaks. I let mine cool for a good 30-45 minutes. Also, don’t overheat the chocolate mixture; slow and gentle melting prevents it from becoming grainy.
Common Mistakes to Avoid
The first time I made these, I let the sugar and corn syrup mixture come to a rolling boil. This cooks out too much moisture and results in a rock-hard, jaw-breaking cereal base that’s impossible to bite. You only want it to just come to a boil—a few small bubbles around the edges—then immediately remove it from the heat. This preserves the chewiness.(See the next page below to continue…)