butterscotch krispy goody bars

Name: Butterscotch Krispy Goody Bars
Prep time: 10 min
Cook time: 20 min
Yield: 16
Cuisine: American
Ingredients: ## COOKIE BASE; 1 1/2 cup(s) all-purpose flour; 2/3 cup(s) brown sugar, packed; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 cup(s) butter, softened; 2 - egg yolks; ## TOPPING 1 TO COOKIE BASE; 3 cup(s) mini-marshmallows; ## TOPPING 2 FOR OVER MARSHMALLOW; 1/4 cup(s) butter; 2/3 cup(s) Karo syrup, white; 1 2/3 cup(s) butterscotch chips (or 1 11 oz pkg); 3 tablespoon(s) peanut butter; 2 cup(s) Rice Krispy cereal; 1 teaspoon(s) vanilla extract; 1 1/2 cup(s) nuts, chopped finely

(3 RATINGS)

2.04K Pinches 10 Photos

Catherine Thompson Floyd

Burlington, MI

Updated on Apr 25, 2020

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.

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Square slices of Butterscotch Krispy Goody Bars on a plate.

Blue Ribbon Recipe

These are a delightful little dessert that's a twist on a cereal treat. You taste butterscotch in every bite ... it melts in your mouth. We 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!

— The Test Kitchen

prep time 10 Min

cook time 20 Min

method Bake

yield 16 depending on bar size

Ingredients

COOKIE BASE
1 1/2 cups all-purpose flour
2/3 cup brown sugar, packed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
2 - egg yolks
TOPPING 1 TO COOKIE BASE
3 cups mini-marshmallows
TOPPING 2 FOR OVER MARSHMALLOW
1/4 cup butter
2/3 cup Karo syrup, white
1 2/3 cups butterscotch chips (or 1 11 oz pkg)
3 tablespoons peanut butter
2 cups Rice Krispy cereal
1 teaspoon vanilla extract
1 1/2 cups nuts, chopped finely

How To Make butterscotch krispy goody bars

Step 1

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 the oven.

Step 2

Immediately cover cookie crust with mini-marshmallows and then return to the oven. Bake until the marshmallows are puffy and lightly browned. Remove from oven and cool completely.
Step 3

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 nuts. Stir until well blended.
Step 4

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.
Step 5

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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