Chocolate Salted Caramel Scotcharoos

Ingredients:

For the Bars

• 1 cup Karo® Syrup
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 cup salted caramel chocolate hazelnut spread
• 6 cups crispy rice cereal (plain or cocoa flavored)

For the Caramel

• 1/2 cup salted butter
• 1/2 cup packed light brown sugar
• 2 tablespoons Karo® Syrup
• 1/2 cup sweetened condensed milk

For the Topping

• 2 cups semisweet chocolate chips

Directions:

For the Bars:
Line a 9 x 9 inch pan (see note below) with foil and spray with nonstick cooking spray.

1. Cook corn syrup and sugars together in a large saucepan over medium heat, stirring to dissolve sugar.
2. Bring mixture to a low boil and immediately remove from the heat. Stir in chocolate hazelnut spread and mix until combined.
3. Add cereal; stir until evenly coated.
4. Pour into prepared pan and press into place.

For the Caramel:

1. In a medium saucepan over low heat, combine butter, brown sugar, corn syrup, and sweetened condensed milk.
2. Bring to a boil while stirring constantly. Allow mixture to remain at a low boil while stirring constantly for about 5 minutes.
3. Pour over bars and allow the bars to cool until the caramel begins to set up.

For the Topping:

1. Melt chocolate chips in a saucepan over low heat, stirring constantly.  Spread over caramel layer.
2. Cool at least 45 minutes, or until firm. Cut into bars.

Notes:

If you prefer your bars to be thinner, you can use a 9 x 13-inch pan.