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Butterscotch Peanut Butter Crispies

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These Butterscotch Peanut Butter Crispies are a nostalgic and quick treat made with rice cereal, butterscotch chips, and peanut butter, perfect for kids and parties.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 cups rice cereal (plain puffed rice or Rice Krispies) Lightly spoon into the cup without packing down.
  • 1 cup butterscotch chips Can be substituted with white chocolate.
  • 1 cup peanut butter (smooth or crunchy) Crunchy peanut butter adds texture.
  • 1/4 cup unsalted butter Can be replaced with coconut oil for a dairy-free version.
  • 1 tsp vanilla extract
  • 1/2 cup peanuts (optional) Use roasted salted for more contrast.

Method
 

Preparation
  1. Grease an 8×8-inch pan or line it with parchment and set aside.
  2. In a medium saucepan over medium heat, combine the butterscotch chips, peanut butter, and unsalted butter. Stir constantly.
  3. Heat just until everything melts into a smooth, glossy mixture — avoid boiling. Remove the pan from the heat.
  4. Stir in the vanilla extract immediately.
  5. In a large bowl, combine the rice cereal and the peanuts, if using. Toss to mix.
  6. Pour the melted butterscotch-peanut blend over the cereal. Use a silicone spatula to fold until all the cereal is evenly coated.
  7. Transfer the mixture to the prepared pan. Press it down evenly with the back of a spatula or a piece of parchment to compact the bars.
  8. Let the pan cool at room temperature until set, or refrigerate for 20–30 minutes for faster results. Cut into squares and serve.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 2gSodium: 50mgSugar: 8g

Notes

For best texture, let bars come to room temperature before serving. Wrap squares individually in parchment for lunchboxes.
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