BUTTERSCOTCH RICE KRISPIES® BARS
This is what I grew up with in lieu of 'scotcheroos'. They are simpler to make and pack a much richer flavor which means when I bite into similar recipes (hoping for this flavor), I am disappointed and want my homemade version!
Provided by peachlovehope
Categories Desserts Cookies Bar Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
- Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
- Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
- Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
- Refrigerate bars again until the chocolate is firmed, about 10 minutes.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 24.4 g, Cholesterol 1.3 mg, Fat 13.5 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 6.9 g, Sodium 121.1 mg, Sugar 16.7 g
BUTTERSCOTCH RICE KRISPIE TREATS
Make and share this Butterscotch Rice Krispie Treats recipe from Food.com.
Provided by Sammy Mae
Categories Bar Cookie
Time 35m
Yield 20-24 treats
Number Of Ingredients 3
Steps:
- Melt peanut butter and chips together in pan over medium-low heat or microwave in a microwave-safe bowl.
- Remove mixture from heat.
- Add cereal; stir.
- Pour into 13x9 inch pan; let cool.
- Cut into squares.
Nutrition Facts : Calories 198.1, Fat 11.6, SaturatedFat 5.5, Sodium 138.4, Carbohydrate 21.2, Fiber 0.8, Sugar 13.2, Protein 4.2
BUTTERSCOTCH RICE KRISPIES TREATS
Rice krispie treats with a hint of butterscotch makes these desserts more flavorful! I made this recipe up myself!
Provided by ShelleBelleSL
Categories Dessert
Time 30m
Yield 12 pieces
Number Of Ingredients 4
Steps:
- Before you start, lightly grease a 12 x 18 inch sheetcake pan and spatula, this will keep the marshmallows from sticking.
- Set a medium or large sized pot on the stove, and turn the stove on to medium - high.
- Add butter to the pot.
- Let the butter melt a little bit, just enough to cover the bottom of the pan so the marshmallows don't stick.
- Add marshmallows to the pot.
- Stir butter and marshmallows together in the pot with the spatula for about 3 minutes, you want to keep stirring constantly to make sure the mixture melts evenly and throughout.
- Add the butterscotch morsels and stir again for about another 2 minutes, or until the butter and marshmallows turn into a fluffy "goo", and the butterscotch is mixed evenly throughout.
- (These last few steps you will want to do very quickly, before the marshmallow mixture cools).
- Turn off the stove and mix the rice krispies into the marshmallow mixture.
- Add the mixture into the pan, and spread out evenly with the spatula.
- Let cool for about 20 minutes.
- Once cooled, with a knife, slice the rice krispie into small rectangles, about 2 x 3in, and ENJOY!
- For leftovers, keep the treats in the pan and cover the pan with saran wrap or foil.
Nutrition Facts : Calories 223.7, Fat 6.5, SaturatedFat 4.7, Cholesterol 7.6, Sodium 195.8, Carbohydrate 40.3, Fiber 0.1, Sugar 22.9, Protein 1.7
RICE KRISPIES NUTTY BUTTERSCOTCH SQUARESAND#153;
Golden raisins, dried apricots, butterscotch morsels and peanut butter combine in these tasty bars.
Provided by Food Network
Time 20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- 1. In large bowl combine KELLOGG'S RICE KRISPIES cereal, butterscotch morsels, raisins, apricots and pecans.
- 2. In medium saucepan melt butter over low heat. Add marshmallows and peanut butter. Stir until completely melted. Remove from heat. Stir in vanilla. Pour over cereal mixture. Stir until well coated.
- 3. Evenly press into 8 x 8 x 2-inch dish coated with cooking spray. Refrigerate for 30 minutes. Cut into squares. Best if served the same day.
- Note: For best results, use fresh marshmallows
- For more great recipes, visit www.Kelloggs.com.
- ®, ™, © 2010 Kellogg NA Co.
BUTTERSCOTCH CRISPS
Steps:
- Preheat the oven to 350 degrees.
- With an electric mixer, beat the butter until creamy. Add the brown sugar and beat until well combined and fluffy.
- Add the egg whites and salt and beat just until slightly blended. Add the flour and blend on low speed until smooth. Stir in the vanilla.
- Drop by the teaspoonful on an ungreased cookie sheet, leaving two inches between cookies. (Alternatively, squeeze onto cookie sheets with a pastry bag fitted with a large, plain tip - the easiest, quickest way.) Bake, one sheet at a time, for five to seven minutes, until the edges are golden brown. Bake in about five batches of 10 cookies each.
- With a spatula, remove the cookies to a wire rack to cool.
- If desired, make a caramel by slowly cooking the sugar - covered until dissolved - to a golden brown. Remove the pan from heat and dip the outside of the pan in cold water to stop cooking. Dip half of each cookie into the syrup.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 6 milligrams, Sugar 1 gram, TransFat 0 grams
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