Butterscotch Rice Krispie Squares

Course: Dessert

Cuisine: American

Keyword: butterscotch rice krispie treat, rice krispie treats

Prep Time: 15

Total Time: 15

Servings:

Calories: 190kcal

Author: Laureen King

Butterscotch Rice Krispie Squares are made with a smooth peanut butter and butterscotch layer sandwiched between Rice Krispie treat layers.

Grease with butter a 9 x 9 baking pan or line with parchment paper.
Have all the ingredients measured out so you can put this recipe together quickly.
Place ¼ cup of butter in a large microwavable bowl and heat just until melted.
Stir in the marshmallows and heat until the marshmallows have melted. (1-2 minutes). Stir about every 30 seconds.
Stir in vanilla, then add rice krispies. Combine well.
Spread half of the Rice Krispie mixture into the prepared baking pan. Gently press down, but do not pack or this layer will become hard.
In a small saucepan using medium heat, melt together ¼ cup of butter and the peanut butter. Do not let boil.
Remove from heat and immediately stir in the butterscotch chips, stir continuously until the chips have melted.
Spread the butterscotch mixture evenly over the rice krispie layer.
Top with the remaining half of the cereal mixture. I do this by spooning dollops over the butterscotch layer and then gently spreading with well-buttered hands.
Cover with plastic wrap and refrigerate until set.
Allow to come to room temperature before cutting and serving.

*this recipe does require working quickly so the rice krispie and butterscotch layers don't set and harden before assembled.