Ohmygosh I love these so much and was pretty excited to see that my friend brought these as a dessert for our freezer exchange! Yum!! Recipe and picture from Chelsea's Messy Apron.
- 6 cups Rice Krispies cereal
- 1 cup white granulated sugar
- 2 tablespoons unsalted butter
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- 1 and 1/2 cups butterscotch chips
- 1 and 1/2 cups milk chocolate chips (semi-sweet can be used if preferred)
Instructions
- Measure the rice krispies into a large bowl. Set aside.
- In a heavy sauce pan over medium heat, add the white sugar, unsalted butter, and light corn syrup. Stir until the sugar is dissolved.
- Remove from heat and stir in the peanut butter, vanilla, and sea salt. Pour the mixture into the bowl of prepared rice krispies and stir gently until the krispies are well coated. Once coated, transfer the mixture to a parchment-paper lined 9 x 13 pan. Gently press the bars into an even layer in the pan.
- In a large microwave safe bowl, melt the butterscotch and chocolate chips until soft and creamy. Pour the mixture and spread it evenly over the uncut bars in the pan.
- Allow the bars to cool and chocolate to harden at room temperature. Cut into bars. Best served within 1-2 days of making!
