Rice krispie treats will forever be a favorite dessert item of mine. Throughout my entire childhood, I don’t think I ever experienced any flavor other than the traditional vanilla version. The snazziest I encountered was a red- or green-colored version at the holidays through the magic of food coloring. Believe me, I still love the classic flavor to this day, but I am very grateful that the blogosphere has introduced me to other wonderful varieties such as cookies and cream, black and white, and caramel cocoa crispy bars. You can imagine my excitement as a butterscotch addict when I encountered this version. Peanut butter and honey are mixed into the cereal layer, and the top layer is a mixture of chocolate and butterscotch. As you might have guessed, this flavor combination makes them irresistible. In fact, I had to call my girlfriend that lives about 30 seconds away and have her take some off our hands before we plowed through them all on our own. Being the wonderful friend that she is, she was happy to help us out. That is what friends are for!
- Yield 30-36 bars
6 cups puffed rice cereal
1 cup peanut butter
1 cup honey
1 cup sugar
12 oz. semi-sweet chocolate chips
12 0z. butterscotch chips
Combine the puffed rice cereal and the peanut butter in a large mixing bowl (do not mix yet). Set aside. Grease a 9 x 13-inch baking dish.
Combine the honey and sugar in a medium saucepan over medium-high heat. Cook, stirring occasionally, just until boiling. Immediately remove from the heat and pour the hot mixture over the peanut butter and rice cereal. Mix well with a spoon or spatula until the peanut butter is completely melted and all ingredients are evenly combined.
Press the mixture in an even layer in the prepared baking pan. Combine the chocolate chips and butterscotch chips in a heatproof bowl set over a bowl of simmering water. Heat, stirring occasionally until completely melted and smooth. Pour over the cereal layer and smooth with a spatula. Cover and chill until the top layer is set before slicing into bars.