Instructions
Prepare your favorite brownie mix and bake in a parchment-lined 8” square pan. Let it cool completely.
For the scotcharoo layer, heat sugar, corn syrup, peanut butter, and butter in a saucepan over medium-low until just bubbling (do not boil).
Remove from heat and stir in vanilla extract, salt, and the tiny crisp rice.
Spread the mixture evenly over the cooled brownies with an angled spatula.
Melt the milk chocolate in the microwave & set to the side.
In a separate bowl, melt the butterscotch chips in the microwave. These will be very thick once they are melted. Once there are no lumps remaining in the butterscotch chips, add in the melted paramount crystals.
Set aside a small amount of this butterscotch in a tipless bag or squeeze bottle.
Mix the thinned butterscotch with the milk chocolate, then pour it over the scotcharoo layer.
Let the top layer set slightly before decorating with the reserved butterscotch.
Once fully set, remove from the pan and cut into squares.
