Ingredients
Peanut Butter Rice Krispies
- 1/2 cup Butter (salted)
- 1 cup Corn Syrup
- 1 cup Sugar
- ½ bag Mini Marshmallows
- 1 cup Peanut Butter
Topping for Scotcharoos
- 1 cup Chocolate Chips milk or semi sweet
- 1 cup Butterscotch Chips
- Clean or milk, as needed. Approx 3-4 Tablespoons
Peanut Butter Rice Krispies
- Line a 9 by 13" baking dish with parchment paper. Set aside.
- In a medium sauce pan or nonstick dutch oven, melt the butter on medium heat. Add the corn syrup and sugar. (Until sugar dissolves) Heat and stir, bring to a boil and cook for 2 minutes.
- Remove from heat, add Peanut Butter and marshmallows and stir until combined and the marshmallows are almost melted. Add rice crispies. Mix.
- Pour the cereal mixture into the prepared 9 by 13" baking dish. Using the back of a spoon, spread the mixture evenly into the baking dish.
Topping for Scotcharoos
- In a microwave-safe bowl, add the chocolate chips and butterscotch chips and cream/milk. Cook for 1 minute. Stir, repeat as needed until chips are melted. Pour onto the rice crispies.
- OR, melt it carefully do it over the stove.
- Cool until they hold their shape.
