This is one of those simple recipes you teach your kids to get them excited about cooking, which is precisely where I learned it. Staying at a friend’s house during summer vacation in middle school, we felt accomplished making these easy treats for ourselves. I still crave these bars from time to time as an adult. The hardest part is going to the store for the few ingredients I don’t always keep stocked in my pantry.
As a teen, I loved the excessive sweetness of these treats. However, as an adult, I find them too saccharine and not worth the effect on my blood sugar. For that reason, I now prefer using peanut butter without added sugar. They are still delicious!
NOTE: In this instance, I tossed in a half cup of semisweet chocolate chips that I had sitting in my pantry on a whim. Feel free to any fun additions that might sound enticing to you.
Peanut Butter Butterscotch Bars
(Original recipe: K Williams)
1 cup of creamy peanut butter
1 12-oz bag of butterscotch chips
6 cups of Rice Krispies® (or any puffed rice cereal)
In a double boiler on the stove, melt and combine the peanut butter and butterscotch chips. The mixture should be smooth, but be careful not to burn it.
In a large bowl, pour the mixture over the cereal. Fold gently to combine, making sure all the cereal is evenly coated. (If you’re going to add anything special, like chocolate chips, gently fold those in now.)
Scrape the mixture into a 9×13 pan and allow to cool in the refrigerator for an hour before cutting into squares and enjoying!