Awesome Rice Krispie Cookies
Featured Pinch Tips Video
- 1/2 stick
- butter (not margarine)
- large marshmallows
- 6 c
- rice krispies (store brand works fine, too)
- 1 pkg
- butterscotch chips
- 1 c
- creamy peanut butter
1Put Rice Krispies in a large bowl; set aside.
Combine the butter and marshmallows in a large, microwave-safe bowl (spray the bowl with non-stick spray before adding butter and marshmallows). Microwave on high for 1-1/2 minutes; remove and stir with wooden spoon or rubber spatula (spray utensil with non-stick spray to avoid sticking). Microwave up to an additional 30 seconds; remove and stir well until butter is melted and there are no marshmallow lumps, but do not over-cook…
Pour Rice Krispies into marshmallow/butter mixture and mix together well. Spray a 9” x 13” pan with non-stick spray; spread cereal mixture evenly in pan. Chill.
2In another microwave-safe bowl (a 4-cup glass measuring cup works great) combine the butterscotch chips and peanut butter. Microwave on high for one minute; remove from microwave and stir with rubber spatula. Mixture should be almost completely melted. Microwave for an additional 15-20 seconds (watch carefully so it doesn’t over-cook), remove from microwave and stir again. Mixture should be a creamy consistency with no lumps. Pour over cereal mixture in pan and return to fridge to chill. Cut into squares and enjoy!
You can also melt the chips and peanut butter on the stove…