Peanut Butter Rice Krispy Treats
Crunchy and sweet peanut butter rice crispy treats topped with semisweet and butterscotch chocolate chips that snaps when you bite into it. This recipe comes together in about 20 minutes (no oven needed), which just some time needed to chill before serving. Makes about 24 squares.
This post may contain affiliate links. Read the disclosure policy here.
It feels unethical to start talking about this recipe without warning you that this recipe is extremely addictive. Sometimes I find myself sneaking into the freezer for a single square and before I know it, I’ve eaten so many it turns into an early lunch (or dinner). In fact, this recipe is so good, it has affectionately earned the name “crack cocaine” in my parent’s home.
My mom first made this recipe when our oven was broken, about 25 or more years ago, and it has been a staple of family celebrations ever since. Also known as “scotcharoos” these highly addictive treats are a favorite in my family, second only to German Chocolate cake (just the recipe on the box of Baker’s German Chocolate) and my mom’s signature oatmeal chocolate chip cookies.
I will admit, I don’t usually like the taste of butterscotch but the semisweet chocolate chips mellows out the butterscotch just enough that I wouldn’t make this recipe any other way. Over the years, this recipe has gotten a little bit of a glow up with the chocolate design and fancier butterscotch chips. I also recently substituted the corn syrup for golden syrup, and I’m happy to report the substitution works beautifully and is actually preferred by my husbands coworkers, who ask for the original version for their birthdays.
I have come across this recipe a few times by other food bloggers, but I often find that they call for honey instead of corn syrup or golden syrup, which I can guarantee will be too sweet. I hope if you give this one a try and it becomes a last minute dessert staple in your home too!
What you’ll love about this recipe:
It comes together with just a few pantry staples (peanut butter, granulated sugar, corn syrup/golden syrup, semisweet chocolate chips, butterscotch chips, and puffed rice cereal).
It comes together really quickly
It can be made ahead
The ingredients are relatively inexpensive. Groceries in general have become more expensive, but you could probably get all of the ingredients for less than $15.
You don’t need to turn on the oven
Everyone loves them
It is gluten-free friendly! Brand name rice crispy cereal contains barley malt, which does have gluten in it, but some generic versions are certified gluten-free. Be sure to pay attention to which one you buy if you want to make for someone with gluten sensitivities.
Ingredients
Granulated sugar: White, not brown
Peanut butter (creamy salted): This is my favorite brand to use
Corn syrup or golden syrup: You can find golden syrup online on Amazon, or you can make it. This is my favorite recipe and it lasts indefinitely. Substitute 1:1.
Puffed rice cereal: If you need it to be gluten-free, be sure that the bag/box says it is gluten free.
Semisweet chocolate chips: Any brand will work here
Butterscotch chips: I find nicer brands, like Guittard work and taste better, synthetic brands like Nestle tend to burn and have a weird aftertaste. I can usually find the Guittard butterscotch chips at World Market during the holidays, or it can be purchased on Amazon.
Supplies Needed
Large saucepan: For melting sugar, syrup and peanut butter
Large rubber scoopula: For mixing the base
Double boiler (small saucepan and a glass bowl or pan to fit on top): To melt the chocolate and butterscotch chips
Small rubber spatula: To melt the chocolate and butterscotch
Measuring cups: To measure ingredients
9”x13” pan: To shape the bars
Large chefs knife: To cut the bars
Space in the refrigerator or freezer for chilling
Step-by-Step Directions
Melt the sugar and syrup: Add golden or corn syrup and sugar in a large saucepan over medium heat. You might be able to do this in a medium saucepan, but it can get a little tricky when adding the puffed rice cereal and can spill when you mix. Heat for 3-5 minutes, stirring occasionally until the sugar is dissolved. It should be dissolved by the time it starts to bubble.
Melt peanut butter: Once the sugar is dissolved, turn off the heat and add the peanut butter to the pan. Stir until the peanut butter is fully combined. If it is having trouble melting, you can turn the heat over low, and continue to stir. Don’t heat for longer than a minute because the peanut butter can burn.
Mix in cereal: Add the puffed rice cereal in three batches (two cups at a time). Stir after each addition to fully combine.
Pour in the pan to set: Pour mixture into the 9x13” pan, and use the back of the rubber spatula to make it as smooth as possible.
Prepare the double boiler: Heat at least 1 inch of water in a small sauce pan to boiling over medium high heat, and place a glass or metal bowl on top of the pan, being sure to check that the top bowl is not touching the water directly. You can check this by placing the top bowl, and lifting it up. You may see condensation from the steam, but it shouldn’t drip. If it drips, decant a little bit of water or find a shallower bowl to fit to the top.
Melt the chocolate using a double boiler method: The semisweet chocolate usually melts just fine in the microwave, but I find that the butterscotch can be temperamental melted that way, so we baby it and do the double boiler. Do not mix the semisweet and butterscotch together to melt because they melt at different rates, and could burn before melted all the way through.
Usually I’ll melt the semisweet chocolate in the microwave while the butterscotch chips are melting in the double boiler, then combine when both are melted. To melt the semisweet chocolate chips in the microwave, place in a microwave safe bowl and microwave for 60 seconds. Then stir and microwave in ten second increments, stirring thoroughly in between. Combine both when melted all the way through.
Top the rice crispies. Spread evenly on the bars using an offset spatula. If you want to create the design in the below picture, then use the sharp tip of a pairing knife or toothpick and drag it through the melted chocolate in opposite directions until you’re happy with it.
8. Chill the bars. Chill in the freezer for 1 hour or the fridge for one to two hours until the chocolate hardens. My preference is to serve them fridge cold because I like the snap of chilled chocolate, but they will last in the freezer for a month. For easiest cutting, you can also leave at room temperature in a cool spot to set for about two hours until the chocolate is set. If you plan on packaging them for cookie boxes, I like to have them at room temperature because the chocolate perspires as it warms up and will look messy in the bags.
Peanut Butter Rice Crispy Treats with Chocolate Butterscotch topping
Ingredients
Instructions
- Combine sugar and corn syrup in a medium or large sauce pan over medium heat. Stir frequently until it just starts to bubble.
- Add peanut butter and stir until melted and combined, adding more heat if needed.
- Add in rice crispy treats three batches, then spread out evenly in a 9 x 13 pan.
- Make a double boiler by filling a pot with one to two inches of water and bringing a boil. Place a heat proof ball over the pot making sure it’s not touching the water. Melt the butterscotch chips while stirring frequently. Repeat with semi sweet chocolate chips (or melt semisweet chips in the microwave), and then combine the melted chips together. Spread over the bars in the pan.
- Let cool by coming to room temperature, 2 to 3 hours. One hour in the freezer, or two hours in the fridge will also do the trick. Slice and serve.
Notes
If you want to make sure it is gluten-free, look for boxes that specifically say they are gluten free. Brand name puffed rice cereal contains barley malt, which does contain gluten.
