Chewy, crispy peanut butter scotcheroos recipe that are topped with a chocolate and butterscotch ganache. This easy recipe is the perfect no-bake treat!
½cupbutterscotch chips, can add an extra 1/4 cup if desired
flaky sea salt, optional for sprinkling on top
Instructions
Line an 8×8-inch baking dish with parchment paper, leaving flaps hanging over the sides. Grease the sides with butter.
In a medium saucepan, combine the sugar and corn syrup over medium heat, stirring to dissolve the sugar. Bring to a boil and remove from the heat. Stir in the vanilla and peanut butter until combined. Add the Rice Krispies and stir until completely coated. Transfer to the baking dish and press into an even layer.
In a microwave-safe bowl, melt the chocolate chips and butterscotch chips together in 30 second increments until melted (or in a small pot one the stovetop over low heat). Spread the chocolate over the cereal mixture. Sprinkle some flaky sea salt on if desired.
Let chocolate harden. Using a plastic or sharp knife, cut into 9 or 16 squares, depending on the size you prefer.
Notes
Mini truffles: Simply roll about 2 Tablespoons Rice Krispy mixture into a ball and then dip into the chocolate with a fork. Let harden on wax paper. You could even add a stick to the top, before dipped to make more of a cake pop looking dessert. Storage: Store in an airtight container for up to 3 days. You can also keep them in the fridge if you prefer them cold.Freeze: Place the bars in an airtight container and store in the freezer. When ready to enjoy, thaw at room temperature until softened. They will keep in the freezer for 1 to 2 months.