Crispy Butterscotch Peanut Chocolate Bars Food

CHOCOLATE PEANUT BUTTER CRISP BARS

Steps:

• In a saucepan, combine the cracker crumbs, sugars, butter and milk. Bring to a boil, stirring constantly; cook and stir 5 minutes longer., Place a single layer of crackers in a greased 13-in. x 9-in. dish; top with half of crumb mixture. Repeat layers. Top with remaining crackers., In a small saucepan, combine the butterscotch chips, chocolate chips and peanut butter. Cook and stir until smooth. Pour over crackers. Let stand until set.

CHOCOLATE & PEANUT BUTTER CRISPY BARS

Steps:

• Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

CHOCOLATE BUTTERSCOTCH PEANUT BUTTER CEREAL BARS

Steps:

• In a Dutch oven, bring the sugar and corn syrup to a boil over medium heat; cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat. Stir in peanut butter until combined. Add cereal; toss to coat. Using a metal spatula, press mixture into an ungreased 13-in. x 9-in. pan. , In a microwave, melt the chocolate and butterscotch chips; stir until smooth. Spread over cereal mixture. Refrigerate until set. Cut into bars.

CRISPY BUTTERSCOTCH, PEANUT, CHOCOLATE BARS

Steps:

• 1. Melt butterscotch chips and peanut butter in sauce pan over low heat. Be careful not to scorch.
• 2. Put rice cereal in a large bowl.
• 3. Scoop melted butterscotch mixture onto cereal and stir to combine. Try not to break the cereal up too much.
• 4. Press half of the cereal mixture into a lightly buttered 9x13 glass pan. And chill.
• 5. Melt Chocolate chips. butter and powdered sugar over low heat, again being careful of scorching. I added a little bit of oil because mine seemed to be getting really dry.
• 6. Put the chocolate mixture on top of the chilled cereal in pan. Spread as well as you can. A butter knife dipped in hot water helps with the spreading.
• 7. Put the rest of the cereal on top of the chocolate and press down. I found a wet spatula worked great!
• 8. Chill for 1 1/2 hours and cut. You can sample now but they will be really crumbly!
• 9. Chill at least 4 hours for a good set on the bars...enjoy! (try to eat only one!)

BUTTERSCOTCH RICE KRISPIES® BARS

Steps:

• Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
• Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
• Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
• Refrigerate bars again until the chocolate is firmed, about 10 minutes.

NO BAKE BARS

Steps:

• Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
• Pour into greased 13x9-inch pan and pat into place.
• Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
• Cool at least 45 minutes, or until firm. Cut into bars.

PEANUT BUTTER AND BUTTERSCOTCH RICE KRISPIES SQUARES

Steps:

• Cook syrup and sugar on low heat until it comes to a boil.
• Remove and add peanut butter and cereal.
• Press into a buttered 13 x 9-inch pan and let harden.
• Melt chocolate chips and butterscotch chips in top of double boiler (use hot water rather than boiling).
• Stir to blend.
• Spread over the rice mixture and chill for 5 minutes before cutting to desired size.

BUTTERSCOTCH RICE KRISPIE TREATS

Steps:

• Melt peanut butter and chips together in pan over medium-low heat or microwave in a microwave-safe bowl.
• Remove mixture from heat.
• Add cereal; stir.
• Pour into 13x9 inch pan; let cool.
• Cut into squares.