BUTTERSCOTCH KRISPY GOODY BARS
These are a delightful little dessert that's a twist on a cereal treat. You taste butterscotch in every bite ... it melts in your mouth. We love that these are chewy and crunchy at the same time. They'd be great as part of a holiday cookie platter, but fun for an after-school snack too. Yummo!
Provided by Catherine Thompson Floyd
Categories Cookies
Time 30m
Number Of Ingredients 17
Steps:
- 1. Mix cookie base ingredients together and press firmly into a 9 x 13-inch pan. Bake at 350 degree oven for 10 to 15 minutes or until lightly browned. Remove from the oven.
- 2. Immediately cover cookie crust with mini-marshmallows and then return to the oven. Bake until the marshmallows are puffy and lightly browned. Remove from oven and cool completely.
- 3. Mix in a saucepan the butter, white Karo syrup, butterscotch chips, and peanut butter. Heat on medium heat, stirring until mixture is smooth. Remove from heat and add vanilla. Stir. Add Rice Krispies and nuts. Stir until well blended.
- 4. Spread butterscotch mixture onto marshmallow evenly. Let cool completely and cut into small squares. Serve and enjoy! Cut into mini squares for just a bite type of serving.
- 5. Variations: Use semi-sweet or milk chocolate chips instead of the butterscotch chips. If you really like chocolate, use chocolate Cocoa Krispies instead of the Rice Krispies. Use either smooth or crunchy peanut butter. I used a mix of almonds and peanuts and it is delicious! Salted mix nuts can be used.
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