Chocolate Peanut Butter Scotcharoo Krispies

I am in a rice krispy kind of mood, so you might see a couple of these posts close together.  I love how fast rice krispies come together.  They also remind me of being a kid.  My mom hardly ever made these, but we would get them at school & I loved the gooey marshmallow combined with the crunch of the cereal.  It was a special treat.  This version is really nice with lots of complimenting flavors, but I am pretty sure you can't screw up a rice krispy anyway.

Chocolate Peanut Butter Scotcharoo Krispies

Recipe by: Amber (Dessert Now, Dinner Later!)

• 3 Tbsp butter
• 10 oz bag marshmallows (add an extra cup of these if you have it)
• 1 cup butterscotch chips
• 6 cups rice krispies cereal

Topping (double this recipe if using a 9x13"pan):

• 1 cup milk chocolate chips
• 1/2 cup peanut butter

1. Melt butter & marshmallows in a large teflon pot over medium heat, stirring constantly.  Add butterscotch chips & stir until melted.  Remove from heat. 
2. Add rice cereal & fold into marshmallow mixture.
3. In a greased 7x11" pan, pour krispies mixture.  Roll flat with a rolling pin, sprayed with pan spray to prevent sticking.  
4. In a separate small saucepan over medium-low heat, melt chocolate chips & peanut butter until smooth, stirring constantly to prevent burning the chocolate.  Pour over the rice krispies & smooth with a spatula.  Let set at room temperature for a couple hours.  

*The topping doesn't harden like plain melted chocolate would, it's more like a ganache, & will be soft but you want to wait until it is solid enough to cut.  If you are in a rush, cover & place in the refrigerator for 30 minutes, but keep an eye on it because refrigeration can cause your krispies to dry out.

I am in a rice krispy kind of mood, so you might see a couple of these posts close together.  I love how fast rice krispies come together.  They also remind me of being a kid.  My mom hardly ever made these, but we would get them at school & I loved the gooey marshmallow combined with the crunch of the cereal.  It was a special treat.  This version is really nice with lots of complimenting flavors, but I am pretty sure you can't screw up a rice krispy anyway.

Chocolate Peanut Butter Scotcharoo Krispies

Recipe by: Amber (Dessert Now, Dinner Later!)

• 3 Tbsp butter
• 10 oz bag marshmallows (add an extra cup of these if you have it)
• 1 cup butterscotch chips
• 6 cups rice krispies cereal

Topping (double this recipe if using a 9x13"pan):

• 1 cup milk chocolate chips
• 1/2 cup peanut butter

1. Melt butter & marshmallows in a large teflon pot over medium heat, stirring constantly.  Add butterscotch chips & stir until melted.  Remove from heat. 
2. Add rice cereal & fold into marshmallow mixture.
3. In a greased 7x11" pan, pour krispies mixture.  Roll flat with a rolling pin, sprayed with pan spray to prevent sticking.  
4. In a separate small saucepan over medium-low heat, melt chocolate chips & peanut butter until smooth, stirring constantly to prevent burning the chocolate.  Pour over the rice krispies & smooth with a spatula.  Let set at room temperature for a couple hours.  

*The topping doesn't harden like plain melted chocolate would, it's more like a ganache, & will be soft but you want to wait until it is solid enough to cut.  If you are in a rush, cover & place in the refrigerator for 30 minutes, but keep an eye on it because refrigeration can cause your krispies to dry out.