SPOOKY SCOTCHEROOS 👻✨ These are the ultimate Halloween treat, you need to try them! Crunchy, chewy, and just the right amount of sweet, with white chocolate ghosts and candy corn instead of the usual peanuts. These will disappear fast! 👻 INGREDIENTS: Softened butter or nonstick cooking spray, for the pan 1 stick (4 ounces/113g) unsalted butter 2 (10-ounce) bags mini marshmallows 1 (16-ounce) jar creamy peanut butter (about 1 ½ cups) 1 tsp kosher salt, plus a pinch for the topping 2 tsp vanilla extract 1 (9-ounce) box Rice Krispies 1 (10-12-ounce) package bittersweet chocolate chips 1 (11-ounce) package butterscotch chips White chocolate for the ghosts Candy corn optional (but recommended!) INSTRUCTIONS: Butter or coat a 9 x 13-inch baking pan with cooking spray, then line it with a strip of parchment paper large enough to hang over the 2 long sides. In a large pot, melt the butter over medium-high heat. Stir frequently, until the hissing subsides and the butter smells toasted and is speckled brown, 3 to 5 minutes. (Watch closely, as the butter can burn easily.) Reduce the heat to low, add the marshmallows, peanut butter, and salt, and stir vigorously until the mixture is melted. Stir in the vanilla. Working quickly, add the cereal and stir gently until well combined. Pour the mixture into the baking pan and use a spatula to firmly press the mixture until even. While the mixture cools, melt the chocolate chips, butterscotch chips, and a pinch of salt in the top of a double boiler or in a microwave-safe bowl, stirring after each 30-second interval until smooth. The chocolate chips may melt a bit before the butterscotch chips, but keep stirring, and the mixture will smooth out. Spread the chocolate mixture on top of the cereal, then sprinkle the peanuts over the top. Let the topping cool until firm, 1 to 2 hours depending on the temperature of the room. Use the parchment to lift out of the pan, and cut into squares. (Store, covered, at room temperature for up to 5 days.) - @brunchwithbabs