Webb’s mother-in-law made this recipe for her children and grandchildren for years. I can see how these tasty treats—popular in the Midwest and known as scotcheroos—became a family favorite. Rich with peanut butter goodness and topped with chocolate, these bars are a well-deserved delight after a day of classes.

—Vianney Rodriguez, Food Editor

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups crisp rice cereal
1 1/3 cups semisweet chocolate chips
1 1/3 cups butterscotch morsels

1. Coat a 9-by-13-inch pan with cooking spray.

2. In a large saucepan over medium-high heat, bring corn syrup and sugar to a light boil, stirring occasionally. When the mixture starts to boil, remove from heat and stir in peanut butter until smooth. Stir in rice cereal.

3. Spoon mixture into prepared pan and use the back of a spoon to gently press mixture evenly into pan.

4. In a microwave-safe bowl, heat chocolate chips and butterscotch morsels in 15-second increments, stirring each time, until fully melted. Spread evenly over cereal mixture.

5. Allow to cool at least 1 hour at room temperature, then cut into rectangles.

Makes 20 bars.