Tuesday, October 18, 2011

Frosted Scotch Bars

My life is a whirlwind!!!  From soccer coach, to baseball fan, to president of Parent Teacher Organization, to mommy, to wife...wow, I'm exhausted just typing that out!  I rarely feel caught up at home anymore, mostly because I'm rarely home.  Yesterday although, I was home most of the day until it was time to pick up my kids.  It was nice.  I ran around the house from room to room trying to get as much done as I could.  I'm pretty satisfied with the results, but there's still so much more to do.  Oh well, I rewarded myself with these outrageously rich, but satisfying treats.  This is a recipe from a long time friend.  The kids adore these, but I have to give a disclaimer...cut them into small squares.  You'll thank me.  I took a big square for myself, ate it all in one minute, then got a major stomach ache.  My eyes were way bigger than my stomach!  But I just love the chocolate, peanut butter, butterscotch combination...nothing quite like it!  The chocolate layer is definitely more frosting-like, which I adore!

Frosted Scotch Bars {recipe by a dear friend}


  • 1 bag butterscotch chips
  • 1 1/2 cups creamy peanut butter 
  • 6 cups Rice Krispies cereal
  • 1 bag chocolate chips
  • 2 Tbsp. butter
  • evaporated milk {about 2-3 Tbsp.}
  • sifted powdered sugar {about 1/4 cup}
  • 1 Tbsp. vanilla
  Coat a 9 by 13 dish with cooking spray. 
 Melt together the butterscotch chips and peanut butter in a saucepan over low heat.  
Place rice krispies in a large bowl.  Once butterscotch/peanut butter mixture is melted, pour over the cereal and mix completely.  Place in the sprayed dish and press down with the back of a large spoon that is coated with butter {this helps keep it from sticking to the spoon}.  
Melt the chocolate chips and butter in a small saucepan over low heat.  Add the evaporated milk and the sifted powdered sugar.  Stir to combine.  The consistency should be creamy...if it isn't, add a little more evaporated milk.  Remove from heat and add vanilla extract.  
Spread over the top of the rice krispies in the pan and refrigerate for at least 30 minutes.  
I like them best cold, so I store them in the refrierator.  Pour a big glass of milk and enjoy!


  1. This is a unique recipe using rice krispies. All I have are the ones using marshmallow cream or marshmallows. A base of peanut butter and butterscotch holding the rice krispies together sounds much tastier. Thanks for sharing.

  2. Hi Tina...you've got to try these! They're absolutely addicting and very easy to make!!

  3. Wow! And I feel like I'm busy- when do you have time to cook?! These bars sound fantastic. I love anything with chocolate and butterscotch!

  4. Hi Sarah! I think if I didn't love cooking & baking so much, then I probably wouldn't find the time :) Thanks for stopping by!



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