Description
Delicious Butterscotch Bars with a chewy marshmallow topping and a crunchy crispy rice base.
Ingredients
Scale
- 1 cup (258 g) creamy peanut butter
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 1 package (10 ounces) mini marshmallows
- 1 package (11 ounces) butterscotch chips
- 1/4 cup (1/2 stick / 57 g) unsalted butter
- 2/3 cup (227 g) light corn syrup
- 1 tablespoon vanilla extract
- 5 cups crispy rice cereal, like Rice Krispies
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Line a 9×13-inch baking dish with parchment paper.
- Mix the creamy peanut butter, granulated sugar, and room-temperature egg until smooth.
- Spread the mixture evenly in the lined baking dish and bake for 14-15 minutes.
- Sprinkle the mini marshmallows over the warm crust and return to the oven for another 7 minutes.
- Melt the butterscotch chips, unsalted butter, light corn syrup, and vanilla extract in a pot over medium heat.
- Fold in the crispy rice cereal until thoroughly coated.
- Spread the cereal mixture over the puffy marshmallows and let cool for 8-12 hours before serving.
Notes
Drizzle melted chocolate on top for an elegant presentation. Store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 11g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg