Butterscotch Rice Krispies® Bars

Butterscotch Rice Krispies® Bars This is what I grew up with in lieu of ‘scotcheroos’. They are simpler to make and pack a much richer flavor which means when I bite into similar recipes (hoping for this flavor), I am disappointed and want my homemade version!


Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 5 mins

    TOTAL : 10 mins

    SERVING : 24

    YIELD : 24 servings

  • Grease bottom and the lower 1 inch of the sides of a 9×13-inch baking dish with butter. Pour cereal into the prepared dish.

  • Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.

  • Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.

  • Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.

  • Refrigerate bars again until the chocolate is firmed, about 10 minutes.

Per Serving: 227 calories; protein 3.7g; carbohydrates 24.4g; fat 13.5g; cholesterol 1.3mg; sodium 121.1mg. If it is crumbling when you cut it, it may be too cold (if you chilled it in the freezer or outside in the winter), and you may need to warm up a bit. It is not as chewy as other recipes.