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Peanut Butter Butterscotch Rice Krispies

Peanut Butter Butterscotch Rice Krispies That Wow Every Time

Delightful Peanut Butter Butterscotch Rice Krispies with a chocolate ganache twist.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 20 minutes
Total Time 1 hour
Servings: 12 squares
Course: Desserts
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Treats
  • 1/4 cup Unsalted Butter Can substitute margarine
  • 10 ounces Mini Marshmallows Quick melting
  • 1 cup Creamy Peanut Butter Almond butter as alternative
  • 1 teaspoon Vanilla Extract Vanilla bean paste as gourmet option
  • 1 pinch Fine Salt Regular table salt works
  • 6 cups Puffed Rice Cereal Any puffed cereal can work
  • 1 cup Butterscotch Chips Chocolate chips as alternative
  • 1/2 cup Mini Marshmallows Optional for texture
For the Chocolate Ganache
  • 1 cup Heavy Whipping Cream Half-and-half can lighten
  • 2 cups Milk Chocolate Chips Dark chocolate as alternative
  • 2 tablespoons Unsalted Butter For glossy finish
  • 1 pinch Flaky Sea Salt Enhances flavor

Equipment

  • heatproof bowl
  • 8-inch square baking pan
  • pot
  • spatula

Method
 

Instructions
  1. Prepare Chocolate Ganache: In a heatproof bowl, heat 1 cup of heavy whipping cream until bubbling. Mix in 2 cups of milk chocolate chips, stir until melted. Add 2 tablespoons of unsalted butter and a pinch of flaky sea salt.
  2. Prep the Pan: Line an 8-inch square baking pan with parchment paper, letting edges hang over.
  3. Melt Ingredients: In a pot, melt 1/4 cup of unsalted butter and 10 ounces of mini marshmallows over medium heat until completely melted.
  4. Mix in Peanut Butter: Stir in 1 cup of creamy peanut butter, 1 teaspoon of vanilla extract, and a pinch of fine salt.
  5. Combine Cereal: Gradually add 6 cups of puffed rice cereal, folding gently to coat evenly.
  6. Add Butterscotch Chips: Fold in 1 cup of butterscotch chips and 1/2 cup of mini marshmallows, if desired.
  7. Fill the Pan: Transfer the mixture to the lined baking pan, pressing it down evenly.
  8. Top with Ganache: Pour the cooled ganache over the Rice Krispie mixture, spreading it evenly and sprinkling with flaky sea salt.
  9. Set and Cut: Let cool for 20 minutes, then lift out and cut into squares.

Nutrition

Serving: 1squareCalories: 190kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 100mgPotassium: 50mgSugar: 12gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

Tips include using mini marshmallows for easier melting and cutting with a hot, wet knife for clean edges.

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