Ingredients
Equipment
Method
Prepare Your Pan
- Line your 9x13-inch baking dish with parchment paper or spray generously with non-stick spray to prevent sticking.
Make the Syrup Mixture
- In a large saucepan over medium heat, combine 1 cup light corn syrup, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar. Stir continuously until sugars dissolve and mixture bubbles gently, about 3-5 minutes. Avoid boiling vigorously or burning.
- Remove saucepan from heat and immediately stir in 1 cup creamy peanut butter and a pinch of salt until smooth and fully combined.
Combine with Cereal and Mix-Ins
- In a large mixing bowl, add 5 cups Rice Krispies cereal. Pour the peanut butter syrup over the cereal and gently fold with a spatula until evenly coated.
- Fold in 2 cups semi-sweet chocolate chips, 1 cup butterscotch chips, and 2 cups chopped mini peanut butter cups.
Press and Drizzle
- Transfer mixture into the prepared baking dish and press firmly and evenly with a spatula or back of a spoon.
- In a microwave-safe bowl, combine 2 tablespoons peanut butter and 1/2 cup semi-sweet chocolate chips. Microwave in 20-second intervals, stirring between, until smooth and glossy.
- Drizzle the melted peanut butter and chocolate mixture over the pressed treats.
Chill and Serve
- Place the baking dish in the refrigerator for at least 2 hours to set. Once firm, lift treats out using parchment edges and cut into bars or squares.
Notes
- Press the mixture firmly into the pan to ensure treats hold together well when cutting.
- Chill for at least 2 hours before cutting to prevent crumbling.
- For a nut-free version, substitute peanut butter and cups with sunflower seed butter and sunflower seed butter cups.
- Store treats in an airtight container at room temperature up to 5 days or refrigerate up to 2 weeks.
- Reheat individual treats in the microwave for 10-15 seconds for a warm, gooey snack.