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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I've been cooking for 25 years but I've never done a rice krispie recipe until I found this one. The reason? I don't like messing with all that stickiness but this recipe is for non-sticky bars. Tasty, crunchy and good chocolatey flavor. Reduced fat peanut butter is not recommended for this recipe. Ingredients:
1 (11 ounce) package butterscotch chips |
1 cup peanut butter |
8 cups crisp rice cereal |
12 ounces semi-sweet chocolate chips |
1/4 cup butter, cubed |
2 tablespoons water |
3/4 cup confectioners' sugar |
Directions:
1. In a large microwave-safe bowl, melt butterscotch chips and peanut butter, about 2-3 minutes (more or less, depending on your microwave); stir until smooth; gradually stir in cereal until well coated; press half of the mixture into a greased 13x9x2-inch pan; set remaining mixture aside.
2. In another large bowl, melt semisweet chips and butter in microwave for about 2-3 minutes, stir in water until blended; gradually add the confectioners' sugar, stirring until smooth.
3. Spread over cereal layer; cover and refrigerate for 10 minutes or until chocolate layer is set; spread remaining cereal mixture over the top.
4. Chill before cutting.
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