It’s been a long time since I made these delicious little bar cookies. I haven’t avoided making them because they aren’t any good, rather they are too good! I don’t have any will-power these days. I made a pan of these for a family reunion . . . that way I knew I’d be safe.
The trick to these bars, is making sure that you cook the karo and sugar mixture slowly. You don’t want it to still be grainy or sugary when it comes to a boil. These chewy bars will be gobbled up very quickly. The butterscotch chocolate top is perfect with the chewy peanut butter base. If you don’t care for Butterscotch chips, simply use all Chocolate. You can even add a couple Tablespoons of Peanut Butter to the melted Chocolate as well. It’s a nice twist on the regular Marshmallow Rice Crispy treats that we all love. Try these soon, your kids will love them!
YOU WILL NEED:
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet or milk chocolate chips
1 cup butterscotch chips
Cook corn syrup and sugar together in a large pan over medium -low heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated. Pour into greased 13×9-inch pan and pat into place. Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal. Cool at least 45 minutes, or until firm. Cut into bars.