Another installment of Cakes & Bakes? Yes, I couldn’t help myself. Stress baking is a real thing. Besides, everybody loves Rice Krispie treats. This was one my favorites as a kid and I thought you might like this recipe, too. Butterscotch tastes like peanut butter and caramel had a baby. It adds a bit of spark if you’re tired of plain cereal treats. If you don’t like butterscotch, I highly recommend replacing them with peanut butter chips. Either way, you’ll have a definite hit on your hands. These Rice Krispie treats are not too hard and not too soft, they are a yummy combination of crispy and gooey. You can mold them into shapes or top with chocolate. The possibilities are endless. They are a delicious throwback and a super-quick, cheap treat. Enjoy!

Butterscotch Rice Krispies

INGREDIENTS

Butterscotch Rice Krispies

4 tbsp of unsalted butter
1 tbsp vanilla extract
2 cups butterscotch chips
16oz mini marshmallows
6 cups Rice Krispies

INSTRUCTIONS

Line a 13×9 baking dish with parchment paper and spray with nonstick cooking spray.
Spray an extra-large bowl with nonstick cooking spray, then add the Rice Krispies and 1/2 of the butterscotch chips (1 cup). Stir.
Place the remaining butterscotch chips (1 cup) in a microwave safe bowl and heat for 30 seconds. Stir and heat again for another 30 seconds. Repeat process until butterscotch chips are smooth and melted. Set aside.
In a large saucepan, melt the butter on a medium-low heat. Add the marshmallows. STIR FREQUENTLY.
When the marshmallows are fully melted remove mixture from heat. Add vanilla extract and melted butterscotch. Stir until combined.
Pour the marshmallow and butterscotch mixture over the Rice Krispies. Gently fold until fully combined.
Transfer the mixture to the prepared baking dish, using a spatula to evenly distribute the cereal treats into the pan.
Cool for 1 hour, then cut into squares.