Total Time
Prep 5 mins
Cook 20 mins

A recipe my grandma used to make for my brother and I.

Ingredients Nutrition


  1. Melt peanut butter, chocolate, and butterscotch chips in microwave or on medium low heat on the stove.
  2. Pour over the cereal.
  3. Mix well and drop by spoonfuls onto a greased cookie sheet, or press evenly into a 9x9" pan.
  4. Refrigerate until firm.
  5. If pressed in a pan, cut into bars.


Most Helpful

I tried to be clever by using puffed brown rice cereal instead of the sugar and high fructose corn syrup-laden Rice Krispies. Total fail, LOL. It turned really soggy. The flavour was terrific, though!! Had I used the Rice Krispies, it would've stayed nice and crunchy, so this gets 5 stars. If anyone is wondering, the puffed brown rice tastes exactly like rice cakes - different from Rice Krispies, but still a nice flavour. Doesn't work as a substitute in this recipe, though.

rusticgirl November 29, 2009

Yummy! These reminded me of the Mr. Crunchy bunnies I used to love getting every Easter as a kid. I used all chocolate chips because I didn't have any butterscotch in the house. We made them into squares in a pan lined with greaseproof paper. I didn't find these crumbled more than normal Rice Krispie squares. They only took about 30 minutes to firm in the fridge.

Sackville May 13, 2006

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