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Butter a large bowl, and measure out 6 cups of Chex cereal. Set
aside. Butter a 9x13 dish, OR line a baking sheet with wax paper if
you would like freeform scotcharoo's like the ones I made that are
pictured.
In a small saucepan, combine the corn syrup and sugar over
medium heat. Once boiling, immediately remove from heat and stir
in 1½ cups of peanut butter. Pour over cereal and fold together.
Pour cereal into the 9x13 dish, or use a large cookie scoop to drop
cereal onto wax paper, and use your hands to press together and
form them.
Using a microwave safe dish or a double boiler, melt together
chocolate chips, butterscotch chips, ½ cup of peanut butter and
vanilla. If microwaving, heat in 10 second intervals, stirring in
between to prevent the chocolate from burning.
Once smooth, pour over cereal, or scoop onto the piles you have
created.
Allow to cool completely at room temperature.
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