Description
These butterscotch Rice Krispie treats are a fun twist on the classic no-bake dessert. Extra marshmallows, buttery sweetness, and melted butterscotch chips make every bite irresistible. Perfect for quick snacks, parties, or anytime you want an easy sweet treat.
Ingredients
Scale
- 6 cups Rice Krispies cereal
- 15 ounces mini marshmallows
- 1 cup butterscotch chips
- 8 tablespoons ( 1 stick) salted butter
- 1 teaspoon vanilla extract
Instructions
- Lightly butter a 9×13-inch pan or line it with parchment paper for easy removal.
- In a large pot over low heat, melt the butter completely.
- Stir in the mini marshmallows, butterscotch chips, and vanilla extract. Continue stirring until the mixture is smooth and fully melted. A few small unmelted bits are okay.
- Remove the pot from heat. Gently fold in the Rice Krispies until all the cereal is evenly coated. Be careful not to crush the Krispies.
- Pour the mixture into the prepared pan. Lightly spread it out using lightly buttered hands - don’t press down unless you want a denser bar.
- Let the treats cool completely at room temperature, then slice into squares and serve.
Notes
- Keeping the heat low prevents the marshmallows and butterscotch from scorching or turning grainy.
- Add an additional ½ cup of mini marshmallows and fold them in at the very end before spreading into the pan for extra marshmallowy treats.
- Want thicker bars? Use a 9×9-inch pan instead of a 9×13.
- Pressing too hard when spreading makes the treats dense—gentle spreading keeps them soft.
- Drizzle a bit a little melted chocolate on top.
- Keep in an airtight container at room temperature for 3–4 days.
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
