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Butterscotch Rice Krispie Treats
Butterscotch rice krispie treats - just like scotcheroos without the peanut butter! Classic no-bake treats that take just 20 minutes to make.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Chilling
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
25
servings
Calories
274
kcal
Author
Kate @ I Heart Eating
Equipment
Saucepans
9x13 pan
Spatula
Ingredients
8
cups
Rice Krispies cereal
1
cup
brown sugar
packed
1
cup
dark corn syrup
1
cup
butter
2 ¼
cups
butterscotch chips
divided
1
cup
dark chocolate chips
1
1
tablespoon
butter
Instructions
Grease a 9x13-inch pan. Set aside.
Place the rice krispies cereal in a large heat-safe bowl. Set aside.
In a large saucepan, heat the sugar, corn syrup, and butter over medium heat, stirring regularly.
Bring to a boil.
Remove from heat.
Stir in 2 cups butterscotch chips until melted.
Pour the butterscotch mixture over the cereal.
Mix until well-combined.
Pour the cereal into the prepared pan and press into an even layer.
In a small heavy saucepan, melt the chocolate chips and tablespoon of butter together over low heat.
Pour the melted chocolate mixture over the cereal and spread, if necessary.
Melt the remaining 1/4 cup butterscotch chips in a separate small saucepan over low heat.
Drizzle the melted butterscotch chips over the chocolate layer.
Chill for at least 1 hour or until the mixture is set.
Cut into squares to serve.
Notes
Can substitute milk, semisweet, or bittersweet chocolate chips depending on how sweet you would like it to be.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
274
kcal
|
Carbohydrates:
45
g
|
Protein:
1
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Cholesterol:
22
mg
|
Sodium:
207
mg
|
Potassium:
77
mg
|
Fiber:
1
g
|
Sugar:
35
g
|
Vitamin A:
852
IU
|
Vitamin C:
6
mg
|
Calcium:
35
mg
|
Iron:
3
mg