Peanut Butter And Butterscotch Rice Krispies Squares Food

PEANUT BUTTER BUTTERSCOTCH RICE KRISPIE TREATS

Steps:

• Grease an 8-inch or 9-inch square pan with butter or spray with non-stick baking spray.
• Spray a large mixing bowl and a rubber spatula lightly with non-stick baking spray or grease it well with butter.
• Pour the cereal into the bowl and set aside.
• Set a medium-large saucepan over low heat and begin to melt the butter and creamy peanut butter.
• Stir often, until completely melted.
• Add the butterscotch chips and stir constantly until melted.
• Pour the marshmallows into the pan and stir constantly until about half of them are melted.*
• Remove the pan from the heat and continue to stir until the marshmallows are completely melted and the mixture is smooth and glossy.
• Pour over the Rice Krispies Cereal and stir to evenly coat.
• Press into an even layer in the prepared pan.
• Set aside to cool for at least 1 hour before cutting into 16 squares.

PEANUT BUTTER CRISPY RICE SQUARES

Steps:

• Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth, 2 to 3 minutes. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers and chocolate chips and fold with a large rubber spatula to combine.
• Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.

PEANUT BUTTER KRISPY RICE SQUARES

Steps:

• Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers, chocolate chips and sprinkles and fold with a large rubber spatula to combine.
• Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.

NO-BAKE PEANUT BUTTER RICE KRISPIES COOKIES

Steps:

• Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
• Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.

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.

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.

RICE KRISPIES NUTTY BUTTERSCOTCH SQUARESAND#153;

Steps:

• 1. In large bowl combine KELLOGG'S RICE KRISPIES cereal, butterscotch morsels, raisins, apricots and pecans.
• 2. In medium saucepan melt butter over low heat. Add marshmallows and peanut butter. Stir until completely melted. Remove from heat. Stir in vanilla. Pour over cereal mixture. Stir until well coated.
• 3. Evenly press into 8 x 8 x 2-inch dish coated with cooking spray. Refrigerate for 30 minutes. Cut into squares. Best if served the same day.
• Note: For best results, use fresh marshmallows
• For more great recipes, visit www.Kelloggs.com.
• ®, ™, © 2010 Kellogg NA Co.

PEANUT BUTTER RICE KRISPIES BARS

Steps:

• Butter a 9x13-inch pan.
• In a large saucepan, mix the sugar& Karo syrup.
• Cook over medium heat until mixture starts to boil.
• Remove pan from heat and stir in peanut butter.
• Add the Rice Krispies and mix until covered.
• Put into the buttered pan and lightly press.
• In a microwave-safe bowl, cook both kinds of chips until melted.
• Pour on top of Krispies squares and spread to cover.
• Cool before cutting into squares.

PEANUT BUTTER-MARSHMALLOW RICE KRISPIES SQUARES

Steps:

• In a large saucepan melt the butter over medium heat.
• Add in marshmallows and vanilla; stir until melted.
• Mix in the peanut butter until combined.
• Remove from heat and mix in the rice cereal.
• Pat firmly into a 9 x 9-inch or an 11 x 7-inch pan.
• Place the frosting in microwave-safe bowl and microwave until melted (about 15 seconds) drizzle on top of the mixture.

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.