Ingredients

The following ingredients have 18 Servings
  • 1 cup crunchy peanut butter
  • 1 cup light corn syrup
  • ¾ cup granulated sugar
  • 5 – 5 ½ cups Rice Krispies cereal
  • 1 cup butterscotch chips
  • 1 cups semi-sweet chocolate chips
  • 2 tablespoons butter
  • 1 ½ teaspoons coarse sea salt (optional)

Instruction

  • Set out a large mixing bowl, a medium microwave-safe bowl, and a 9 x 13 inch baking dish. Line the baking dish with parchment paper. (I like to make a diagonal cut at the four corners of the paper so that it fits neatly down into the pan.)
  • Measure the Rice Krispies into the large mixing bowl. Then in the microwave-safe bowl, combine the peanut butter, corn syrup, and sugar. Microwave in 30-second increments, stirring in between, until the mixture is smooth.
  • Pour the hot peanut butter mixture over the Rice Krispies and mix until well combined. Then press the rice cereal mixture into the prepared pan, in an even layer.
  • Wash out the microwave safe bowl and dry it thoroughly. Then measure the butterscotch chips, chocolate chips, and butter into the bowl. Microwave in 30-second increments, stirring in between, until the mixture is very smooth.
  • Spread the butterscotch chocolate mixture over the top of the bars in an even layer. Sprinkle with sea salt if desired, then refrigerate, until the chocolate layer has hardened.
  • Lift the whole sheet of bars out of the pan by the edges of the paper, then cut into 35 regular size bars, or 70 mini bars.