Cookie crust, marshmallow center, nutty butterscotch top. Bars similar to these were at my local bakery for a pretty penny. Here is a recipe to try and see if you like them! Make a batch and if you have any left, they freeze well.
Notes from the Test Kitchen:
These are a delightful little treat! You really taste the butterscotch in every bite ... it melts in your mouth. I love that these are chewy and crunchy at the same time. They'd be great as part of a holiday cookie platter, but fun for an after-school snack too. Yummo!
Mix cookie base ingredients together and press firmly into a 9 x 13 inch pan. Bake at 350 degree oven for 10 to 15 minutes, or until lightly browned. Remove from oven.
Immediately cover cookie crust with mini-marshmallows and then return to the oven and bake until the marshmallows are puffy and lightly browned. Remove from oven and cool completely.
Mix in a saucepan the butter, white Karo syrup, butterscotch chips, and peanut butter. Heat on medium heat, stirring until mixture is smooth. Remove from heat and add vanilla. Stir. Add Rice Krispies and the nuts. Stir until well blended.
Spread butterscotch mixture onto marshmallow evenly. Let cool completely and cut into small squares. Serve and enjoy! Cut into mini squares for just a bite type of serving.
Variations: Use semi-sweet or milk chocolate chips instead of the butterscotch chips. If you really like chocolate, use chocolate Cocoa Krispies instead of the Rice Krispies. Use either smooth or crunchy peanut butter. I used a mix of almonds and peanuts and it is delicious! Salted mix nuts can be used.