Butterscotch Rice Treats
Gooey Rice Krispie treats with butterscotch.
Equipment
- 9x13 Baking pan
- Saucepan
- Measuring Cups
- Measuring Spoons
Ingredients
- 11 ounces butterscotch chips
- 6 cups rice cereal
- 1 teaspoon vanilla extract
- 10 ounces mini marshmallows
- ½ cup white chocolate or melts
- ¼ teaspoon salt
- 4 Tablespoons unsalted butter
Instructions
- Line a 9x13-inch baking dish with foil and lightly spray with nonstick spray.
- In a large pot over medium heat, melt the butter. Add butterscotch chips and stir until smooth.
- Stir in marshmallows and cook until melted and creamy.
- Mix in salt and vanilla, then remove from heat.
- Add rice cereal and stir until evenly coated.
- Transfer mixture into the prepared dish, then press evenly into the pan (lightly oiling your hands helps). Or use a spatula sprayed with non-stick spray.
- Allow to set at room temperature for about 45 minutes.
- Remove from the pan, drizzle with melted white chocolate, and let harden.
- Slice into squares and serve.
Notes
- Lightly greasing your hands or a spatula makes pressing the mixture into the pan easier and prevents sticking.
- Store in an airtight container at room temperature for up to 3 days.
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