Reese’s Peanut Butter Krispie Bars

May 25, 12 • Desserts, Sweet TreatsNo Comments

Remember when we used to be satisfied with cupcakes with a little frosting, a chocolate chip cookie or plain old Rice Krispie Treats?  It seems like forever ago.  Now everything seems to need to be “stuffed with”, “topped with” or with something unexpectedly “tossed into” the mix.  With each additional ingredient, those basic, traditional recipes seem to explode with more flavor and are stylishly presented with ingredients that not only compliment the taste, but make them photo-worthy as well.

I have a recipe that was passed on to me called Peanut Butter Krispie Bars, but are better known as Scotcheroos.  This recipe  is a bit different, but a not too sweet take on the original, so far with rave reviews!

Reese’s Peanut Butter Krispie Bars

1 1/2 cup sugar

1 1/2 cup peanut butter (I prefer creamy)

1 1/2 cup Karo Light Corn Syrup

9 cups Rice Krispie Cereal

12 Reese’s Peanut Butter cups, regular size

First, put your peanut butter cups in the freezer.  Measure the Rice Krispies into a large mixing bowl; set aside.  Measure the sugar, peanut butter and Karo into a heavy-bottom 3-qt pan; heat on stove at medium temperature, stirring frequently, until the sugar dissolves (not gritty) and the mixture is smooth.  While the peanut butter mixture is on the stove, take the Reese’s Peanut Butter Cups out of the freezer, unwrap and chop each peanut butter cup into 6 – 9 pieces; put in a bowl and place into the refrigerator to keep cold.  When the peanut butter mixture is done, get the bowl of Reese’s out of the frig and be ready to add them AFTER you put the peanut butter mixture on the Rice Krispies; stir quickly, coating all the Rice Krispies and then toss in the Reese’s and toss lightly.  The Reese’s will melt if you have the peanut butter mixture hot, but it blended the flavors nicely.  Press into a parchment paper lined pan.  Let cool, then drizzle some melted chocolate over the top; cut when completely cool and the chocolate is set.  I used some of my Guittard Apeels, but you could use melted chocolate chips. 

 

The difference between these and the original Scotcheroos?  No butterSCOTCH chips.  The comments that I got were that it wasn’t quite as sweet with the drizzled chocolate as with the melted milk chocolate and butterscotch chips.  Quick and super yummy! 

 

If you look closely, you can see the melted Reese’s Peanut Butter Cups that have been assimilated into the bar…resistance is futile!

I’m so sad…I made these for Teacher Appreciation Day and sent them off to school!  You know what that means?  I am going to have to make some more!  Luckily it’s an easy recipe!

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