Prep 20 mins
Cook 10 mins
Some people have described them as peanut butter rice crispies with chocolate topping, but these tasty treats are more than that!
- 29.58 ml margarine
- 236.59 ml light corn syrup
- 236.59 ml sugar
- 354.88 ml peanut butter
- 1419.54 ml Rice Krispies or 1419.54 ml Special K cereal
- 236.59 ml chocolate chips
- 236.59 ml butterscotch chips
- Boil the margarine, corn syrup, and sugar.
- Add peanut butter, then mix with cereal.
- Pat the mixture into a standard size baking pan using buttered hands (if necesssary).
- Melt the chocolate and butterscotch chips and pour over top.
Super yummy & very flexible. I didn't premelt my chocolate, just sprinkled the chips on the warm pan, popped it in a warm oven for a few minutes and then spread it around.
I had a little bit of a scare with these, but all was well in the end. I got a bit sidetracked waiting for the sugar mixture to boil, so I missed the start of the boiling. As soon as I noticed it, I took it from the heat because I was afraid it would harden up too much once the cereal was in. Everything mixed okay, so I stopped worrying about it. I only had about 1 hour for the chocolate-scotch topping to firm up so I could cut them (was taking them to a work potluck), so I put them in the fridge while I got ready for work. Ack! When I went to cut them, I actually needed a MEAT CLEAVER to do the job! Luckily, once the bars warmed back up again, they softened back into cereal treats instead of jawbreakers, LOL. They were very tasty either way, just super-hard to chew when cold. They were snapped right up once they softened. Soooo, my parting tip from this is don't refrigerate these, especially if you aren't sure how long the syrup part boiled. I definitely recommend these if you're looking for a new twist on cereal treats, though. Thanks for posting! Made for PAC Fall '12