Absolutely Decadent Rice Krispie Bars
This recipe comes from the Schooner Lewis R. French where these bars are sometimes served as a lunch dessert. I find these bars easier to make then the standard ones where you have to melt marshmallows. They’re also way more delicious. The chocolate butterscotch topping is scrumptious.
Ingredients:
1 cup light corn syrup
1 cup sugar
1 1/2 cups peanut butter
1 tsp vanilla
6 cups Rice Krispies
6 oz (1 cup) chocolate chips
6 oz (1 cup) butterscotch chips
In a large saucepan combine the corn syrup and sugar. Cook over medium heat until the sugar is melted and the mixture is smooth. Do not overcook or the sugar will crystallize.
Remove from heat and pour into a large mixing bowl containing the peanut butter and vanilla. Mix together until smooth.
Add Rice Krispies and combine thoroughly (if you spray the spoon with Pam, nothing sticks so it’s easier to stir).
Press mixture into greased 9″x 13″ pan. Set aside to cool and harden.
Melt the butterscotch and chocolate chips together either in a saucepan over a very low burner or in a glass dish in the microwave. Check and stir them often. Pour the mixture evenly over the bars, spreading it out smoothly, and place the pan in the fridge to cool.
Category: Food and Recipes
Tags: Schooner Lewis R. French
