Classic rice crispy treats doctored up with peanut butter, and topped with melted butterscotch and chocolate. They are dangerously simple to make, and so delicious!Makes about 16 scotcharoo squares.
Author: Mandy Jackson
1(10 ounce)bag marshmallows
1/3cupcreamy peanut butter
1/2cupsemi sweet chocolate chips
Grease an 8x8-inch pan.Melt the butter in a large pot over medium-low heat. Add the marshmallows and heat until melted, stirring frequently. Stir in the peanut butter. Add the rice crispies and stir to coat. Turn mixture out into the prepared pan. Top with plastic wrap and use your hands to tamp the mixture down until spread evenly. Remove plastic wrap. Combine the butterscotch and chocolate chips in a microwave safe bowl. Heat in 30-second increments - stirring between each - until almost completely melted. Stir vigorously to melt the remaining chips. Spread over rice crispy mixture. Cut into squares once chocolate has solidified. Can be served cold or at room temperature.
If you want to double this recipe, use a 9x13-inch pan.