Crispy Peanut Butterscotch Layer Squares (No Bake)
- Reviews 3
Ready In: 30 mins
Serves: 25
Yields: 1 (13x9-inch) pan
Ingredients
CRUST
- 2 tablespoons butter or 2 tablespoons margarine
- 2 cups mini marshmallows
- 1⁄4 cup creamy peanut butter
- 3 cups toasted rice cereal
BUTTERSCOTCH LAYER
- 1 1⁄2 cups white sugar
- 2⁄3 cup evaporated milk
- 2 tablespoons margarine
- 1⁄4 teaspoon salt
- 2 cups mini marshmallows
- 1 cup butterscotch chips
- 3⁄4 cup creamy butter
- 1 teaspoon vanilla
- 1⁄2 cup 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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