My son always asks me if I can make the Butterscotch Rice Krispy Treats like the ones my girlfriend Debbie used to make all the time when he was growing up. We’ve lost touch over the years so I wasn’t able to get the recipe from her so I decided to add a bag of Butterscotch chips to the traditional Rice Krispy Treat recipe that we’ve been making for years. Oh my gosh! Who knew adding Butterscotch chips would result in some of tastiest treats EVER!
Spray a 13×9 inch pan generously with non-stick cooking spray. Set aside.
TIP: Open your dishwasher and place pan on the inside of the door. Any overspray from the non-stick cooking spray will stay in the dishwasher instead of all over your kitchen counters. Any overspray residue on the inside of the door will be washed away after you run your dishwasher.
Melt butter in a large saucepan over low heat. Once butter is completely melted add marshmallows to the pan.
Add butterscotch chips to the pan.
Stir continuously until marshmallows and butterscotch chips are completely melted and combined. Remove pan from heat.
Add rice cereal and stir to coat cereal with the marshmallow/butterscotch sauce.
Spoon into prepared 13×9 inch pan. Use parchment paper to spread out cereal pressing it down into the pan in an even layer.
Allow treats to cool to room temperature, about 15 minutes.
Once treats are completely cooled, turn the pan over onto a cutting board.
Use a sharp knife to cut treats into 12-16 squares.
Store treats in an airtight container for up to 2 days. If they last that long…LOL!
They have all the chewy, gooeyness of the traditional treats we all grew up eating but the butterscotch takes the flavor over the moon! These are so stinking good!!! I’m so glad my son kept bugging me to make them. These will be making an appearance often. I just whipped up a batch of traditional Rice Krispy Treats, as well as these utterly devour-able Butterscotch Rice Krispy Treats. You MUST make these! You can thank me later for the recipe.
Butterscotch Rice Krispy Treats
Equipment
- 13×9 inch pan
- Parchment paper
Ingredients
- non-stick cooking spray
- 3 tbsp butter
- 5½ cups mini marshmallows
- 11 oz butterscotch chips
- 6 cups Rice Krispy cereal
Instructions
- Spray a 13×9 inch pan generously with non-stick cooking spray. Set aside.
- Melt butter in a large saucepan over low heat.
- Once butter is completely melted add marshmallows to the pan.
- Add butterscotch chips to the pan.
- Stir continuously until marshmallows and butterscotch chips are completely melted and combined. Remove pan from heat.
- Add rice cereal and stir to coat cereal with the marshmallow/butterscotch sauce.
- Spoon into prepared 13×9 inch pan.
- Use parchment paper to spread out cereal pressing it down into the pan in an even layer.
- Allow treats to cool to room temperature, about 15 minutes.
- Once treats are completely cooled, turn the pan over onto a cutting board .
- Use a sharp knife to cut treats into 12 squares.
- Store treats in an airtight container for up to 2 days.
Did You Make This?
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Ephesians 2:8-9