Recipe by Kellogg's® Rice Krispies®
"The flavors of butterscotch, chocolate and peanut butter unite in these crunchy cereal snack bars."
Watch video tips and tricks
light corn syrup
Kellogg's® Rice Krispies® cereal or Kellogg's® Cocoa Krispies™ cereal
semi-sweet chocolate morsels
A great recipe which I've made since I was a kid (40+ years ago!) Some tips - just let the sugar/corn syrup mixture come to a light boil and get it off the heat. Also, don't press it tightly into the pan because it will be too hard to bite and too hard to cut into squares. I always cut mine in the pan immediately after putting the melted chips on top; otherwise it is more difficult after it is set. I hope you enjoy these as much as my family and I have!
I did not care for this. Followed recipe exactly.
These are a family favorite. I make these every year at Christmas. In fact, I make several batches. For the people that say they are hard as a brick, you are cooking the sugar/corn syrup mixture too long. All you are supposed to be doing is bringing it to a boil and then get it off of the heat. Also, don't pack them hard into the pan, just lightly press and smooth them out. These are in no way hard as a rock. They are chewy and yummy!!
I've made this recipe for the past 25 years....and called it Special K Bars...as they used to be made with Special K cereal when the flakes used to be smaller! Now I use rice krispies. I heat the syrup and sugar in a big tupperware bowl in the microwave for about 90 seconds, add the peanut butter, and stir in the krispies. I use a much larger pan---12x17 sheet pan--as my daycare kids like them MUCH thinner--and they are easier to cut into 1x1 squares! After frosting with the melted chips, I decorate each square w/ an M&M of the current season--red and green for X-mas, etc! Always a hit...and so easy to have all the ingredients on hand for a quick & easy treat to mix up!
I read about these bars on the recipe exchange... wow, they're delicious! My son says he likes them better than marshmallow rice crispy treats and those were always his favorite. I would just suggest cutting them while still warm because they're difficult to cut when cool.
These are very good. A great snack to take to coworkers at Christmas...A hint for expert cook Mickey. You always melt chocolate either in the microwave by zapping for 1 min on med and stir and repeat until smooth or in another pan over a pot of simmered water, stirring until smooth. Chocolate burns and clumps very easy.
I have been eating this since I was a little girl, and they are so good! I always make sure I keep some at home before taking them to a potluck or picnic because there are never any leftovers! It's important to cook the sugar and syrup just until a boil to make sure they stay nice and soft. I also sometimes add about a teaspoon or two of butter or shortening to the chocolate/butterscotch topping to make it creamier.
these are awsome....I must say through trial and error they are now perfect. I always let the sugars boil and they would turn out rock hard. The key is to heat the syrup and sugar on medium low heat and watch it for a good 7 minutes until the sugar starts to dissolve. I dont even let it come to a boil....almost though. Take it off the heat and add peanut butter and krispies. I then layer with chocolate chips and throw under a hot broil for about 1 minute and spread the melted chips over top. turned out perfect.
Something about the grill's heat brings out the best flavor in the simplest chicken recipe.
We have over 700 dessert recipes just for summer fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!