Adapted from the original
Scotcheroos recipe.
Because Rice Krispies are available in France, I didn’t bring any back with me. But my usual refrain was true: the supermarket here had everything but what I was there to buy. Except I scored some chocolate rice cereal, which tilted my Scotcheroos into the “triple chocolate” category, so I’m not complaining.
The original recipe doesn’t have Nutella in it so if it’s not available, just use peanut butter in its place. I’m sure you could replace the butterscotch chips with chocolate chips, although the flavor and spreadability will be different.
Serving: Once cool, cut into small bars with a sharp knife. These are pretty intense and certainly on the sweet side, so bite-sized portions are in order. Strong cups of espresso are nice to balance them out.