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}


INGREDIENTS:

• 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

DIRECTIONS:

  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!