Kelloggs Rice Krispies Butterscotch Squares Recipes

RICE KRISPIES NUTTY BUTTERSCOTCH SQUARESAND#153;

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 RICE KRISPIES® BARS

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.

KELLOGG'S* RICE KRISPIES* BUTTERSCOTCH SQUARES

Steps:

• In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Add butterscotch pudding mix.
• Stir in vanilla and KELLOGG'S* RICE KRISPIES* cereal until well coated. Using lightly buttered spatula, press into buttered 3.5 L (13 x 9-inch) pan.
• Allow mixture to cool slightly. Cut into 5 cm squares. Best if served same day.

KELLOGG'S* RICE KRISPIES* BUTTERSCOTCH SQUARES

Steps:

• In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Add butterscotch pudding mix.
• Stir in vanilla and KELLOGG'S* RICE KRISPIES* cereal until well coated. Using lightly buttered spatula, press into buttered 3.5 L (13 x 9-inch) pan.
• Allow mixture to cool slightly. Cut into 5 cm squares. Best if served same day.

SPECIAL-K BARS

Steps:

• melt together corn syrup and sugar.
• turn off heat and add P-nut butter.
• stir in cereal.
• dump in lightly greased 9x13 in.
• pan, pressing lightly with buttered fingers or wax paper.
• melt together chocolate chips, buttterscotch chips,and butter in microwave until completely melted.
• Spread over bars and allow to cool.

KELLOGG'S* RICE KRISPIES* BUTTERSCOTCH SQUARES

Steps:

• In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Add butterscotch pudding mix.
• Stir in vanilla and KELLOGG'S* RICE KRISPIES* cereal until well coated. Using lightly buttered spatula, press into buttered 3.5 L (13 x 9-inch) pan.
• Allow mixture to cool slightly. Cut into 5 cm squares. Best if served same day.

KELLOGG'S* RICE KRISPIES* CHOCOLATE BUTTERSCOTCH BARS

Steps:

• Pre-heat oven to 120 degrees C 250 degrees F.
• In large microwaveable bowl microwave marshmallows and margarine at HIGH 100% for 2 minutes, stirring after 1 minute. Stir mixture until marshmallows are melted.
• Add to cereal and chips mixture, stirring well until coated.
• Press mixture into a buttered 3.5 L 13x9 inch baking pan.
• Bake for 20 to 25 minutes. Cool completely on cooling rack.
• Cut into bars, squares or diamond shapes.