If you’re in need of a soft, chewy, sweet-and-salty treat, look no further. These are one of my go-tos and my kids share my affinity for them (especially Henry…he’s so honored they’re named after him 😂). Share with a crowd or keep to yourself. No judgment here.
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| Zoey “helping” clean up. |
Ingredients:
Bars:
1 cup sugar
1 cup light corn syrup
1 teaspoon vanilla
1 1/2 cup peanut butter (chunky or creamy)
6 cups rice crispies
Topping:
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Melt sugar and corn syrup on the stove, stirring frequently. Bring to boil and immediately remove from heat (if it boils too long, you’ll have rock hard bars rather than soft and chewy). Add peanut butter and vanilla and stir until smooth. Pour over rice crispies and stir until evenly coated. Spray a 13×9 inch pan with cooking spray. Press the rice crispies mixture firmly into pan. Set aside to cool. In a microwave-safe bowl, combine the chocolate and butterscotch chips. Melt for thirty seconds and mix. Be careful not to scorch. If having difficulty making the mixture smooth, beat with a hand mixer. Spread evenly over rice crispies and let cool.
1 cup sugar
1 cup light corn syrup
1 teaspoon vanilla
1 1/2 cup peanut butter (chunky or creamy)
6 cups rice crispies
Topping:
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Melt sugar and corn syrup on the stove, stirring frequently. Bring to boil and immediately remove from heat (if it boils too long, you’ll have rock hard bars rather than soft and chewy). Add peanut butter and vanilla and stir until smooth. Pour over rice crispies and stir until evenly coated. Spray a 13×9 inch pan with cooking spray. Press the rice crispies mixture firmly into pan. Set aside to cool. In a microwave-safe bowl, combine the chocolate and butterscotch chips. Melt for thirty seconds and mix. Be careful not to scorch. If having difficulty making the mixture smooth, beat with a hand mixer. Spread evenly over rice crispies and let cool.
Enjoy!
