kjpugs Recipe: Cher’s PB Butterscotch Krispies

I have this friend Cher.

You might know her from Shoe-A-Day, or from being one of the few people to survive an… interesting employment with me.

(One of our finer moments circa 2007.)

One day, at the aforementioned job, she brought in these rice krispie treats. But they were better than the normal, sickly-sweet marshmallow kind. They were peanut butter and butterscotch. I died. Big Daddy hates marshmallows, so I made them for him. He died. Everyone died and the world was good.

Without fail, I always lose the recipe and have to text/tweet/otherwise harass Cher for it. Today was one of those days. I made a double batch. It was necessary. Because… look:

YUM.

Tell me you don’t want to just dive into that. Anyway, here’s the recipe.

Cher’s Peanut Butter Butterscotch Krispies

Ingredients:

• 1 bag butterscotch chips (mine was 11 oz)
• 1 cup peanut butter
• 1 tablespoon butter
• 6 cups rice krispie cereal (I used generic)

Directions:

• Set up a double broiler by putting a heat-proof bowl (metal, or maybe glass- NOT plastic) on top of a pot with an inch or two of softly boiling water.

  

• Put the chips and the peanut butter in the bowl. Stir as they melt. Be sure to use a potholder- the bowl is likely hot!

  

• I lined my 13×9 pan with parchment paper to help get the treats out more easily. If you don’t have any, don’t worry- just leave the pan plain.

  

• Add the butter…
  
  
• Keep stirring until all the chips are pretty much melted.
  
  
• Pour the completed mixture over the six cups of cereal.
  
  
• Mix, mix, mix, MIX! Use a spatula and fold it all, pulling up ones from the bottom and making sure they’re all fully coated.

  

• Pour the mix into your pan. I find the best way to “spread” the mixture out is by pressing it out with your spatula. Make sure it’s packed down well- it will help them hold together. Peanut butter and butterscotch are no match for marshmallows in that department.

  

• Then set it and forget it! (…aka put it in the fridge for at least a half hour.)

  
  
  (After I made one batch, I started over and made another. Judge me, I dare you.)
  

• Then you’re ready to eat! NOM!

  

They’re more crumbly than regular rice krispie treats. And more delicious. If you ask me. This is a really quick and easy recipe- give it a try!

Disclaimer: Cher told me it was 9 cups of rice krispies cereal. For some reason I went with 6. (Maybe because it’s a 9 upside down?) Six cups turned out perfect for me, but I would suggest starting low, and if your mix of cereal/chips/PB is too wet, add more cereal.