Chocolate Peanut Butter Scotcharoo Krispies

Yield 24 rice krispie squares


Rice Krispies:

  • 4 Tbsp butter
  • 16 oz bag marshmallows
  • 1 cup butterscotch chips
  • 6 cups rice krispies cereal


  • 1 1/2 cups milk chocolate chips
  • 3/4 cup peanut butter


  1. Melt butter & marshmallows in a large teflon pot over medium heat, stirring constantly. Add butterscotch chips & stir until melted. Remove from heat.
  2. Add rice cereal & fold into marshmallow mixture.
  3. In a greased 9x13" pan, pour krispies mixture. Roll flat with a rolling pin, sprayed with pan spray to prevent sticking.
  4. In a separate small saucepan over medium-low heat, melt chocolate chips & peanut butter until smooth, stirring constantly to prevent burning the chocolate. Pour over the rice krispies & smooth with a spatula. Let set at room temperature for a couple hours.
  5. *The topping doesn't harden like plain melted chocolate would, it's more like a ganache, & will be soft but you want to wait until it is solid enough to cut. If you are in a rush, cover & place in the refrigerator for 30 minutes, but keep an eye on it because refrigeration can cause your krispies to dry out.

Recipe Notes

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