Crispy rice cereal bars with two layers of flavor, chocolate and butterscotch.

Double-Decker Cereal Bars

1 (10-ounce) package butterscotch chips*
2 tablespoons vegetable oil
2 teaspoons vanilla extract - divided use
1 (12-ounce) package semisweet chocolate chips
2 cups light corn syrup
1 1/3 cups packed light brown sugar
12 cups crisp rice cereal - divided use

1. Line 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with foil; extending foil over edges of pan.
2. Place butterscotch chips, oil and 1 teaspoon vanilla in large bowl.
3. Place chocolate chips and remaining 1 teaspoon vanilla in second large bowl.
4. In large saucepan, stir together corn syrup and brown sugar; cook over medium heat, stirring constantly, until mixture comes to full, rolling boil. Remove from heat.
5. Immediately stir half of hot mixture into each bowl; stir each mixture until chips are melted and mixture is smooth.
6. Immediately stir 6 cups rice cereal into each mixture.
7. Spread butterscotch mixture into prepared pan; spread chocolate mixture over top of peanut butter layer. Cool completely.
8. Use foil to lift out of pan; peel off foil and cut into bars. Store in tightly covered container in cool dry place.

Makes about 6 dozen bars.

*For variation, try peanut butter chips, white chocolate chips or cherry flavored chips.