The Rice Krispy Treats. You know the ones. Oh, you don’t? Well you’re about to find out. In my family, we all refer to these as The Rice Krispy Treats because there is simply no need for any other kind of Rice Krispy Treat. But if you really need another name to distinguish these from the gooey marshmallow gobs most people think of when they hear rice krispy treats, you can use my preferred alternative: crack. It’s a heck of a lot shorter than “Peanut Butter Butterscotch Fudgy Crisp Rice Sandwich Bars”, and in my opinion, describes them perfectly.
These aren’t your momma’s rice krispy treats. They are your grandma’s. If you are lucky to enough to have my grandma, of course. She claims to have found the recipe about forty years ago on the “back of the bag of butterscotch bits.” I can’t exactly take familial claim to its origins, but it’s the closest thing we have to a “family recipe” because it’s the one thing we make over and over (and over) again. Let me translate: they are seriously good, and incredibly addicting. Don’t say I didn’t warn you.
|Playing around with my new camera!|
These treats are so fabulous that when it was time to choose a recipe for a post-holiday blogger cookie swap, I eschewed all the fancy and decadent new recipes I had bookmarked over the month of December and turned to my old, simple favorite. Sometimes, simple makes for the best crowd pleaser, and I know from experience that anyone who tries these falls just about as much in love with them as I am. Besides, I hadn’t had them in a while and had a craving. You got me. I made these out of pure selfishness.
But my selfishness ends there. I’m more than happy to share these with you. In fact, I’m delighted if you can’t stop at just one and if your fingers make their way to every last little crumb. Because quite honestly, if you didn’t finish them, I would. Crack, I tell ya.
The Rice Krispy Treats (Peanut Butter Butterscotch Fudgy Crisp Rice Sandwich Bars)
3 cups (1 ½ 11-12oz bags) butterscotch chips
1 1/2 cups (384gm) creamy peanut butter
12 cups (1 12oz box) crisp rice cereal
4 cups (2 11-12oz bags) semi-sweet chocolate chips
½ cup (1 stick / 4oz) butter, cubed
2 cups (240gm) confectioners’ sugar
4 tablespoons water
Line the bottom of a 9×13” pan with parchment paper and spray the sides of the pan with nonstick cooking spray (tip: use nonstick cooking spray to help the parchment paper stick to the pan – seems to go against the name of the product, but it works.)
In a large saucepan over medium-low heat, melt the butterscotch chips and peanut butter, stirring. When smooth, remove from heat and add the crisp rice cereal. Stir to coat. Place half of the cereal mixture into the pan and pat down evenly. Place in the refrigerator to let it firm up a bit while preparing the chocolate.
Place the chocolate chips and butter in a microwave safe bowl. Melt together in the microwave over medium-low heat, stirring every 60-90 seconds, until smooth. Mix in the powdered sugar and water.
Spread the chocolate evenly over the cereal layer in the pan, then gently pat the remaining cereal mixture evenly on top. Refrigerate for at least two hours, then cut into squares with a sharp knife.
Ha! My momma may not have given me The Rice Krispy Treats, but she did teach me not to judge a book by its cover. The fact that this recipe is appearing on Cara’s Cravings does not make it a healthy treat. Eat, don’t think, move on!
Shanon’s recap and recipe for Pumpkin Cinnamon Roll Cookies
Kerstin’s Pretzel and Grahame Chocolate Bars
Elina’s recap and recipe for Almond Macaroons with Chocolate Ganache
Bridget’s recap and recipe for Lemon Ricotta Cookies
Jen’s Recipe for (letter-pressed!) Meyer Lemon Shortbread Cookies