Crispy Peanut Butterscotch Layer Squares (No Bake)
photo by Lori Mama
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
1 (13x9-inch) pan
- Serves:
- 25
ingredients
-
CRUST
- 29.58 ml butter or 29.58 ml margarine
- 473.18 ml mini marshmallows
- 59.14 ml creamy peanut butter
- 709.77 ml toasted rice cereal
-
BUTTERSCOTCH LAYER
- 354.88 ml white sugar
- 157.80 ml evaporated milk
- 29.58 ml margarine
- 1.23 ml salt
- 473.18 ml mini marshmallows
- 236.59 ml butterscotch chips
- 177.44 ml creamy butter
- 4.92 ml vanilla
- 118.29 ml chopped peanuts
directions
-
For crust:
- Grease a 13 x 9-inch OR a 11 x 7-inch baking pan and a rubber spatula with non-stick cooking spray.
- Melt the butter over low heat in a medium heavy duty saucepan.
- Add in the marshmallows and peanut butter; stir until melted.
- Add in the rice cereal; stir until coated.
- Press into bottom of a prepared baking pan, using a greased rubber spatula (or greased fingers if desired); set aside.
-
For butterscotch layer:
- In a medium heavy-duty saucepan, combine sugar, evaporated milk, 2 Tbsp margarine (if using) and salt; bring to a full rolling boil over medium heat, stirring constantly, boil and stir constantly for 4-5 minutes.
- Remove from heat.
- Stir in the marshmallows, butterscotch chips, peanut butter and vanilla; stir vigorously for 1 minute until the marshmallows and the baking chips are melted and the mixture is smooth.
- Pour over the rice cereal crust in the baking pan.
- Sprinkle with chopped peanuts.
- Refrigerate until set.
- Cut into squares.
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