This is of of those family recipes that I think everyone has had, but never realized was so dead simple to make.
My mom made these a lot when I was a kid. They are peanut buttery, butterscotch-y, and so rich an tempting, I’m making a batch tomorrow.
This recipe can me made Gluten free by using gluten free Krispie Rice Cereal, but it cannot be made vegan- you need both marshmallows and butter.
Ingredients:
- 1/2 c. Butterscotch chips
- 1/2c. Peanut Butter chips
- 3 Tablespoons Butter
- 40 marshmallows
- 6 cups Krispie Rice Cereal (in the past I’ve also used the Fiber One Original Bran instead- They come out a little heavier, but are good)
- Spray Release
- 1/4-1/2 c. extra chips, optional
Directions:
- Spray both a 13×9 pan and a rubber spatula with spray release, set aside.
- In a large pot, melt the chips and butter over low heat.
- Add marshmallows and stir constantly until melted. Remove from heat.
- Add cereal and stir until cereal is completely coated.
- Using previously sprayed spatula, evenly pour and press cereal mixture into greased pan.
- If desired, while still hot, sprinkle with 1/4-1/2 cup of chocolate or peanut butter chips, as the chips melt, spread with greased spatula to cover the bars.
- Once cooled, cut into squares. They last 3-4 days in the fridge, but, really, they’ll be gone in a flash.
Talk Back: I’d love to hear about your favorite cookies/sweets from childhood!
