I made this dish last year for a bake-sale fundraiser at work. It’s really simple and everyone loves it. I used a larger dish and doubled the original recipe for my own recipe below.
ingredients.
- 2 c. light corn syrup, divided
- 2 c. sugar, divided
- 2 c. peanut butter, divided
- 12 c. Rice Krispies®
- 3 c. semi-sweet chocolate morsels
- 3 c. butterscotch chips
- Reese’s Peanut Butter Cups®
directions.
- Place 1 c. corn syrup and 1 c. sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in 1 c. peanut butter. Mix well. Add 6 c. KELLOGG’S RICE KRISPIES cereal. Stir until well coated. Press mixture into 15 x 11 x 2-inch pan coated with cooking spray. Set aside.
- Melt 1 c. chocolate and 1. c butterscotch chips together in a 2 c. measuring glass on high in the microwave for 60 seconds. Spread evenly over cereal mixture. Let stand until firm.
- Crush 8 Reese’s Peanut Butter Cups and sprinkle on top chocolate.
- Repeat step 1, layering over the chocolate layer.
- Repeat step 2 using 1 package each of chocolate and butterscotch chips (use bigger microwavable bowl).
- Cut into 2 x 1-inch bars when cool.
The Reese’s Peanut Butter Cups melt when you add the second layer so that when you finally cut into the finished product, you can’t tell there’s a secret ingredient in there (Shhhhhh!). But you can sure taste it!
(*Note: If you have room in the freezer, put these in the freezer right after pouring the chocolate on top. It will help chill them faster so you can try them sooner.)
Recipe rating:
Food Snob 