Prep 10 mins
Cook 2 hrs
This recipe came from a calendar-like cookbook, from Wisconsin Electric. The cook who submitted the recipe said it belonged to her Aunt who was a caterer. One of her clients was Capt. Kangaroo! Note: cook time includes chill time.
- 473.18 ml butterscotch chips
- 236.59 ml peanut butter (creamy or chunky)
- 1892.72 ml Rice Krispies
- 473.18 ml chocolate chips
- 236.59 ml powdered sugar
- 59.14 ml butter
- 29.58 ml water
- Melt butterscotch chips and peanut butter together.
- Stir in cereal, and press 1/2 of mixture into a 9x13, or smaller, cake pan. Put in fridge.
- Combine and melt chocolate chips, powdered sugar, butter, and water. Spread over top of refrigerated cereal mixture.
- Add remaining 1/2 of cereal mixture, and gently press down on top of chocolate layer.
I was disappointed with the recipe, but not the result, because I was able to adjust. There is not enough rice krispy mixture to make both a bottom and top layer in a 9x13 pan. The same goes for the chocolate in the middle. I had to make more of each once I saw how little the recipe produced. They didn't hold together very well, but they did taste pretty good.
Couldn't resist the photo and made these for an overnight of my daughter's. I melted the choc. in a double boiler. These are a great way to dress up Rice Krispies. Thanks for including the interesting history of the recipe, too. Roxygirl
I have that same Wisconsin Electric cookie cookbook. Everyone likes these bars- a step up from plain Rice Krispies treats!