Peanut Butter Krispies (Scotcheroos)
A throwback to the “road trips and/or Lake Powell” adventures when our family was younger. I haven’t made these in the longest time, so this was a fun one to enjoy for a recent family birthday. I used part regular krispies, part chocolate rice krispies, but you can obviously use whatever ratio works best for you. The swirled butterscotch on top is also a fun new twist I tried out, but also optional!
20 minutes
00 minute
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 1032 |
| Fat: | 35 g |
| Carbohydrates: | 164 g |
| Protein: | 18 g |
| Cholesterol: | 20 g |
| Sodium: | 711 mg |
| Fiber: | 6 g |
| Sugars: | 53 g |
| Calculated for total recipe. | |
Serves: 10-12
Ingredients
base
- 4 cups4 cups4 cups Rice Krispies Cereal, brand of choice
- 2 cups2 cups2 cups Brown Rice Cacao Crisps, brand of choice
- 1 cup1 cup1 cup Light Corn Syrup
- 1 cup1 cup1 cup Granulated White Sugar
- .25 cup.25 cup.25 cup Unsalted Butter
- 1 cup1 cup1 cup Organic Creamy Peanut Butter, brand of choice
- 1 tsp1 tsp1 tsp Vanilla Extract
- .25 tsp.25 tsp.25 tsp Sea Salt
topping
- 1 cup1 cup1 cup Dark Chocolate Chips, I prefer milk, but you can use brand/variety of choice
- 1 cup1 cup1 cup Butterscotch Chips, plus ⅓ cup for optional decorative swirl
- 1 tsp1 tsp1 tsp Coconut Oil, plus ¼ tsp optional decorative swirl
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Line a 9”x13” pan with parchment paper, spritzing with a little avocado oil inside the pan if desired to help it stay in place.
- Add cereal to a large bowl, mixing the two flavors together well, then set aside. No need to mix if you’re only using standard krispies however.
- Add syrup, sugar and butter to a medium sized saucepan over medium heat. Stirring frequently as butter melts and sugar dissolves. You don’t need it to boil, so keep an eye on it and mix thoroughly until it’s hot and butter is fully combined.
- Remove from the heat and add the peanut butter, vanilla and salt. Stir this mixture to fully combine as peanut butter melts in the hot liquid.
- Once fully combined, carefully pour hot mixture (use hot pads if you need to) over the cereal and stir to fully coat, being mindful to scrape the mixture from the bottom, up over the top ensuring every little piece of cereal is coated for optimal enjoyment!
- Pour the coated cereal into the prepared pan and use your spatula to evenly press it into the pan. This mixture will still be pretty warm, so if you do use your fingers, coat with a bit of butter so your fingers don’t stick!
- While the coated cereal sets, it’s time to mix up the topping. In a microwave safe bowl, add the chocolate chips, the butterscotch chips and coconut oil. Microwave in 20-30 second intervals until everything is melted, stirring as you go, to fully combine. Spread this evenly over the top of cereal.
- If you’re going to add the optional swirl, melt the additional ⅓ cup butterscotch chips and coconut oil in a small microwave safe bowl and melt/stir as you did previously with the main topping until fully melted. Drop by spoonfuls randomly around the top of the chocolate topping. Use a chopstick or skewer to swirl the butterscotch through the chocolate.
- Allow topping to set up then slice and serve. You can also set the pan in the refrigerator if you just have to make your taste buds happier sooner!
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2 responses to “Peanut Butter Krispies (Scotcheroos)”
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This recipe unlocks a beautiful memory of making a similar recipe with my grandma. I cannot wait to try this version and attempt to get that beautiful swirl on top!
Oh Reed, isn’t food so great that way!? I hope you enjoy this one and I have no doubt you will achieve that swirl up on top! xoxo