Rice Krispy Treats Sandwich Bars

I found this recipe in my google reader, I had added it months and months ago but never got around to making them. Having a few extra days off for Christmas and having not consumed enough sugar (yeah right), I decided now was a good time to try them out.

I am not sure if I did something wrong or what, but these really didn’t do it for me. I wanted to like these, I really really did! But, instead, I found these to be really dry and to have too much butterscotch flavor for my liking. I followed the recipe exactly so I am not sure if I was just unlucky in the kitchen that day or what. Looking at the comments it seems many others like these so it may just be my finicky tastes as well.

The end product kind of reminded me of what my family calls Special K Bars except not nearly as good and a bit more work to make. I am willing to give these another go and maybe add more peanut butter next time to balance out the butterscotch flavor but I think next time I am craving a cereal snack bar I will stick with ones I know will satisfy my cravings!

I rate these a 6 (but would be willing to try again) 

Rice Krispy Treats Sandwich Bars
found here
3 cups (1 ½ 11-12oz bags) butterscotch chips
1 1/2 cups (384gm) creamy peanut butter
12 cups (1 12oz box) crisp rice cereal
4 cups (2 11-12oz bags) semi-sweet chocolate chips
½ cup (1 stick / 4oz) butter, cubed
2 cups (240gm) confectioners’ sugar
4 tablespoons water

Line the bottom of a 9×13” pan with parchment paper and spray the sides of the pan with nonstick cooking spray (tip: use nonstick cooking spray to help the parchment paper stick to the pan – seems to go against the name of the product, but it works.)

In a large saucepan over medium-low heat, melt the butterscotch chips and peanut butter, stirring. When smooth, remove from heat and add the crisp rice cereal. Stir to coat. Place half of the cereal mixture into the pan and pat down evenly. Place in the refrigerator to let it firm up a bit while preparing the chocolate.

Place the chocolate chips and butter in a microwave safe bowl. Melt together in the microwave over medium-low heat, stirring every 60-90 seconds, until smooth. Mix in the powdered sugar and water.

Spread the chocolate evenly over the cereal layer in the pan, then gently pat the remaining cereal mixture evenly on top. Refrigerate for at least two hours, then cut into squares with a sharp knife.

Makes 42.

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