There are many versions of this Rice Crispy Treats recipe out there, but my friends always ask for my recipe since I’ve been fine-tuning it over the years to make sure they aren’t too dry and don’t have too much topping. This is the perfect treat to make when you are in a hurry since the prep time is so fast, keeping in mind that you do need to let them sit and cool until the topping is solid.
Starting the Rice Crispy Treats
First, butter a 13 x 9 pan well on the bottom and sides. In a large bowl, add the Rice Crispies and set them aside for later.
In a medium saucepan over medium-high heat, add Karo syrup first, then sugar, and butter. Once all ingredients are melted and as soon as it starts to come to a full boil remove the saucepan from the heat and stir in the peanut butter.
Pouring and Spreading the Rice Crispy Mixture
Pour the peanut butter mixture into the bowl of Rice Crispies and mix it in well using a utensil of your choice. Then, quickly pour the Rice Crispie mixture into the buttered 13 x 9 pan and press it out evenly into the pan using a rubber spatula.
In your medium saucepan, add the chocolate chips and butterscotch chips and melt them over medium heat stirring briskly with your rubber spatula to ensure that they don’t burn on the bottom. Once they are melted, remove the pan from heat and spread the mixture over the Rice Crispy Treats.
Rice Crispy Cool
If you want, you can put the dish in the refrigerator for 15 to 20 minutes to cool the melted chips faster.
When they’re ready, use a curved sturdy knife to cut them into squares.
Peanut butter can be substituted with Cashew Butter or Almond Butter
Peanut Butter Rice Crispy Treats with Chocolate Topping
- 1 cup Karo Syrup
- 1 cup sugar
- 2 tbsp butter
- 1 cup peanut butter
- 1 cup chocolate chips
- 1 cup butterscotch chips
- Butter a 13 x 9 pan well on the bottom and sides. In a large bowl, add Rice Crispies and set aside.
- In a medium saucepan over medium-high heat add Karo syrup (first), sugar, and butter. Once melted and as soon as it starts to come to a full boil remove from heat and stir in peanut butter.
- Pour the peanut butter mixture into the Rice Crispies and mix well. Quickly pour the Rice Crispie mixture into the 13 x 9 pan and press the evenly into the pan using a rubber spatula.
- In your medium saucepan, add chocolate chips and butterscotch chips and melt over medium heat stirring briskly with your rubber spatula to ensure that they don’t burn on the bottom. Once melted, remove from heat and spread over Rice Crispy Treats.
- Put them in the refrigerator for 15 to 20 mins to cool the melted chips faster.
- Use a curved sturdy knife to cut them into squares.
Looking for another tasty treat?
Check out my Delicious Pumpkin Cookies recipe, it won’t disappoint!
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