The chocolatey, peanut-buttery cousin of a rice krispies treat, these no-bake bars are simple to make, delicious to eat and don't include any corn syrup!
Lightly grease a 20cm (8in) square baking dish with butter, vegetable oil or nonstick spray. Line with two overlapping pieces of parchment paper. Set aside.
Add the honey, maple syrup and sugar to a small saucepan. Set over medium-high heat and, stirring constantly to dissolve the sugar, bring to a simmer.
Once simmering, remove from the heat and add the peanut butter and salt. Whisk until thoroughly combined.
Add the puffed rice cereal to a large mixing bowl and pour over the honey and peanut butter mixture. Stir until the cereal is thoroughly coated then spread into the prepared baking dish, ensureing that it is even throughout.
Add a few centimetres (about 2 inches) of water to a small saucepan and set over medium-low heat. Bring to a simmer. Add the chocolate and butterscotch chips to a heatproof bowl and set over the simmering water, ensuring the water is not touching the bowl. Gently melt the chocolate and once melted, remove from the heat and stir in the coconut oil.
Pour the chocolate mixture over the puffed rice, ensuring that it is completely coated. Move the baking dish to the refrigerator to set completely, about 20-30 minutes. Top with flaky sea salt, if using, and slice into 16 squares.
Notes
If you're located outside of the US and unable to find butterscotch chips, substitute 100g of chopped Cadbury's Caramilk bar or a similar caramelised white chocolate bar.