Instructions
Line a 9 x 13-inch pan with parchment paper, making sure to leave some overhang for easy removal later. Set the pan aside.
Melt the white chocolate in a microwave-safe bowl, heating in 30-second intervals. Stir after each interval until completely melted and smooth.
Add the peanut butter to the melted white chocolate and mix until fully combined and smooth.
Gently fold in the crisp rice cereal until all the cereal is evenly coated with the peanut butter mixture.
Pour the mixture into the prepared 9 x 13-inch pan. Use an angled spatula to spread the mixture evenly across the pan. Set aside.
Melt the milk chocolate chips and butterscotch chips in separate microwave-safe bowls, as they have different melting times. Heat in 30-second intervals, stirring after each interval until both are smooth and fully melted.
Once melted, add the paramount crystals to the melted butterscotch and mix to combine (this helps the butterscotch remain smooth and mix well with the milk chocolate). Set aside a small amount of each chocolate for decoration.
Combine the melted butterscotch and milk chocolate, stirring until fully blended.
Pour the melted chocolate-butterscotch mixture over the crisp rice layer in the pan, spreading it out evenly to cover the entire surface.
Place a small amount of the remaining melted milk chocolate and butterscotch into separate small tipless piping bags.
Drizzle the chocolate and butterscotch over the prepared bark in a zigzag or swirled pattern for a decorative touch.
Sprinkle edible gold glitter dust over the top for a shiny, festive effect.
Allow the bark to set. As it begins to set but is still slightly soft, use a knife to score the bark into the desired size pieces. This makes it easier to break apart later.
Let the bark set completely until firm. This can be done at room temperature or in the refrigerator to speed up the process.
Break the bark along the scored lines into individual pieces.
Enjoy your Scotcharoo Bark! Store any leftovers in an airtight container at room temperature or in the refrigerator for up to 2 weeks.
