Swirled Chocolate Butterscotch Bars.

Irresistibly crunchy and creamy, these Swirled Chocolate Butterscotch Bars are a must-try dessert for any occasion!

Prep Time20

Total Time2

Servings: 12 servings

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing some overhang for easy removal later.
In a large mixing bowl, combine the honey and creamy peanut butter. Stir until well combined. Add the vanilla extract and mix until smooth.
Gently fold in the corn flakes cereal until they are evenly coated with the honey-peanut butter mixture.
Transfer the corn flake mixture into the prepared baking pan. Using a spatula, press down firmly to create an even layer.
In a double boiler or microwave-safe bowl, combine the semi-sweet or dark chocolate and coconut oil. Heat until fully melted and smooth.
In a separate bowl, melt the butterscotch chips using the same method as the chocolate. Once melted, remove from heat.
Pour the melted chocolate over the pressed corn flake base, spreading it evenly. Drizzle the melted butterscotch over the chocolate layer. Use a toothpick or knife to gently swirl the two together.
Sprinkle flaky sea salt over the top of the bars.
Place the baking pan in the refrigerator for at least 2 hours to allow the bars to set completely. Once set, lift them out using the parchment paper overhang and cut them into squares.
Serve your Swirled Chocolate Butterscotch Bars at room temperature or chilled.

For a thicker chocolate layer, use up to 5 cups of chocolate.
Let the bars cool completely before cutting for clean edges.
Store leftovers in an airtight container in the refrigerator for up to one week.
These bars can be frozen for up to 3 months—thaw before serving.