Chocolate Butterscotch Pb Rice Krispies Treats Recipes

Steps:

• Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
• Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
• Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
• Refrigerate bars again until the chocolate is firmed, about 10 minutes.

Steps:

• Mix peanut butter, Karo syrup, and sugar in a pot, and bring to a slight boil. Stir until creamy.
• Take mixture off the burner, and mix with Rice Krispies cereal.
• Spread mixture in 13 x 9 inch pan.
• Melt chocolate and butterscotch chips together in microwave (start with 1-2 minutes, then, stirring intermittently, 30-second intervals until melted).
• Spread melted chips over Rice Krispie mixture.
• Refrigerate until chocolate-butterscotch mixture hardens (very quick, about 30 minutes).
• Cut into 2x2-inch squares. Enjoy!

Steps:

• Melt peanut butter and chips together in pan over medium-low heat or microwave in a microwave-safe bowl.
• Remove mixture from heat.
• Add cereal; stir.
• Pour into 13x9 inch pan; let cool.
• Cut into squares.

Steps:

• In large saucepan melt butter over medium low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Stir in the Peanut Butter until melted.
• Add rice krispies cereal. Stir until well coated. Add the chocolate chunks, stir until dispersed evenly.
• Using buttered hands, spatula, wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray or butter. Cool.
• Cut into 2-inch squares.

Steps:

• Before you start, lightly grease a 12 x 18 inch sheetcake pan and spatula, this will keep the marshmallows from sticking.
• Set a medium or large sized pot on the stove, and turn the stove on to medium - high.
• Add butter to the pot.
• Let the butter melt a little bit, just enough to cover the bottom of the pan so the marshmallows don't stick.
• Add marshmallows to the pot.
• Stir butter and marshmallows together in the pot with the spatula for about 3 minutes, you want to keep stirring constantly to make sure the mixture melts evenly and throughout.
• Add the butterscotch morsels and stir again for about another 2 minutes, or until the butter and marshmallows turn into a fluffy "goo", and the butterscotch is mixed evenly throughout.
• (These last few steps you will want to do very quickly, before the marshmallow mixture cools).
• Turn off the stove and mix the rice krispies into the marshmallow mixture.
• Add the mixture into the pan, and spread out evenly with the spatula.
• Let cool for about 20 minutes.
• Once cooled, with a knife, slice the rice krispie into small rectangles, about 2 x 3in, and ENJOY!
• For leftovers, keep the treats in the pan and cover the pan with saran wrap or foil.

Steps:

• Cook syrup and sugar on low heat until it comes to a boil.
• Remove and add peanut butter and cereal.
• Press into a buttered 13 x 9-inch pan and let harden.
• Melt chocolate chips and butterscotch chips in top of double boiler (use hot water rather than boiling).
• Stir to blend.
• Spread over the rice mixture and chill for 5 minutes before cutting to desired size.