Prep 30 mins
Cook 0 mins
No fail! Very good if you have a sweet tooth... it not, make it for someone who does =] I usually use a 9x13 pan but it turns out thinner. if you want a thick bar, use an 8x8.
- 1 cup butterscotch chips
- 1⁄2 cup peanut butter
- 5 cups Rice Krispies
- 1 cup semi-sweet chocolate chips
- 2 tablespoons non-hydrogenated margarine
- 1⁄2 cup icing sugar
- 1 tablespoon water
- Melt first two ingredients in a pan or, preferably, a double boiler.
- Pour over rice crispies.
- Press half of rice crispie mixture into an ungreased 13x9 pan(or 8x8).
- Refrigerate pan until chilled and firm.
- Melt chocolate chips and margarine in pan or preferably double boiler.
- Add sugar and water to chocolate, mixing until melted and incorporated.
- Put dabs of chocolate mixture over the refrigerated rice crispie mixture, then carefully spread the chocolate mixture out so it covers the 1st layer.
- Put the remaining butterscotch rice crispies over the chocolate layer and press in so it covers the chocolate.
- Chill then enjoy!
Made these today for a bridal shower and everyone loved them and they turned out great! My aunt has always made them, so I was glad to find a recipe on here that lived up to the legend. Delicious!! I melted my chips, etc on low heat with stirring and it worked out just fine.
What a nice variation with Rice Krispies. These never last long in our home or when taken to friends and family. We never add the water when making them and they turn out great.
I have been making this recipe for years, I got it from a rice krispies recipe book. It is so good, it doesn't last long in our house. I use the 8x8 pan. Also it ask for 4 cups of rice krispies, you use 5 cups, I did use the 5 cups and didn't see much differents. Very easy to make, and the taste is great.