Most kids go crazy for rice krispie treats. I was never crazy about them when I was little. I think it’s because I’m not crazy about marshmallows. But I remember this peanut butter and chocolate kind that I actually did like, but it was discontinued after only a short time. Bummer…
Cruising around Pinterest a little while ago, I found this recipe for Peanut Butterscotch Chocolate Crispy Bars from Annie’s Eats. They looked just like the ones from when I was little and they tasted even better! This is why I love Pinterest. You never know what you’re going to stumble upon there! Plus, it uses sugar and honey to hold the cereal together. Perfect if you’re not crazy about marshmallows!
I have to warn you, these Chocolate Peanut Butter Butterscotch Rice Krispie Treats (say that three times fast!) are super sweet. I normally love sweet things, but these were a little too sweet… I think next time I make them I’ll only make half a batch and cut back on the chocolate that’s on top. This batch lasted me forever because we cut them into much smaller pieces than normal rice krispie treats. On the bright side, they didn’t dry out or get hard or anything over time. I’m a glass is half full kind of girl.
To try these krispies out yourself, you’ll need rice krispie cereal, peanut butter, honey, sugar, chocolate chips, and butterscotch chips.
Measure the rice kripies into a large mixing bowl. Measure peanut butter and add on top of kripies. Don’t worry about mixing yet. I don’t recommend using a plastic bowl for this because you’re going to be pouring boiling sugar on top and it gets hot! Go for a glass or metal mixing bowl instead.
In a small sauce pan, combine the sugar and honey and heat over medium heat, stirring occasionally. Heat until it begins to boil.
As soon as the sugar and honey mixture begins to boil, carefully pour it over the rice krispies and peanut butter. Mix well until the peanut butter is melted and all the ingredients are combined.
Grease a 9 in x 13 in baking pan. Press the rice krispies evenly into the pan.
I used my spatula to do this since the rice kripsies were still pretty hot and it worked really well. They stuck at first, but the more I pressed, the less the stuck until they didn’t stick all all.
In a heatproof bowl, combine the chocolate and butterscotch chips. Melt until completely smooth.
You can sit the bowl over a pot of simmering water, stirring occasionally, to melt your chips…. or just throw them in the microwave like I did. If you opt for the microwave, heat them for only 30 seconds at a time and make sure to stir in between.
Spread the melted chips evenly over the rice kripsies. Chill in the refrigerator until the chocolate layer is set, then remove from the refrigerator.
If you leave them in too long and try to cut and eat them right away, they’ll be really hard to cut through and chew. If that happens, no big deal. Just let them thaw back out to room temperature before cutting and eating them. I know it’s hard to wait when chocolate deliciousness is starring back at you, but it’s totally necessary in this case.
Man were these bars delicious! My only complaint is that they were really rich and super sweet. The original recipe called for semi-sweet chocolate chips. I’m just not a fan of semi-sweet chocolate generally, so I used milk chocolate instead. That most likely pumped up the sweetness. But it was a TON of chocolate and butterscotch chips in the top layer. I think next time I make these, I’m going to cut it down to half a bag of each (instead of a whole 12 ounce bag) and just drizzle it on top. Overall, I was still really happy with the results. This was a PinterSuccess!
Here’s an easy printable recipe card:
- 6 cups rice krispie cereal
- 1 cup peanut butter
- 1 cup honey
- 1 cup sugar
- 12 oz chocolate chips
- 12 oz butterscotch chips
- Measure the rice kripies into a large mixing bowl. Measure peanut butter and add on top of kripies. Don't mix yet.
- In a small sauce pan, combine the sugar and honey and heat over medium heat, stirring occasionally. Heat until it begins to boil, then carefully pour it over the rice krispies and peanut butter. Mix well until the peanut butter is melted and all the ingredients are combined.
- Grease a 9 in x 13 in baking pan. Press the rice krispies evenly into the pan.
- In a heatproof bowl, combine the chocolate and butterscotch chips. Melt until completely smooth. Spread the melted chips evenly over the rice kripsies. Chill in the refrigorator until the top layer is set, then remove from the refrigerator.
Latest posts by Jessica (see all)
- Double Chocolate Peanut Butter Cookie Cups #Choctoberfest - October 18, 2019
- Chocolate Suagr Cookies with Caramel Icing #Choctoberfest - October 15, 2019
- Sugar Cookies with a Chocolate Caramel Drizzle - February 1, 2019