Love these cookies! Always a favorite at scouting and team meetings! Plus easy to make, store and transport.
Prep Time10 minutesmins
Cook Time7 minutesmins
Total Time17 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 25people
Ingredients
Cookies
1cuplight corn syrup
1cupsugar
1cupcreamy peanut butter
1teaspoonvanillla
1/8teaspoonsalt
7cupsRice Krispies cereal
Frosting
6-8ozchocolate chips
6-8 ozbutterscotch chips
Optional - Chocolate Drizzle, Sea Salt Flakes
Instructions
Cookies
To make clean-up easier, lightly spray 12 x 17 jelly roll pan, mixing bowl and spatula with no-stick cooking spray. Set aside.
Measure Rice Krispie cereal and place in mixing bowl.
Place sugar and corn syrup in 3-quart saucepan, cook on medium high, stirring constantly, until the sugar dissolves and the mixture begins to boil. Take off heat, stir in peanut butter until all ingredients are blended together.
Pour peanut butter mixture over Rice Krispies and stir together and put in a jelly roll pan (or 9x 13 pan if you want a thicker cookie).
Press the cookie firmly and evenly into the pan with the spatula sprayed with no-stick cooking spray.
Frosting
Mix the chocolate and butterscotch chips together in small glass bowl and melt in microwave, about 1 minute on half power. Time and level with vary with microwaves. Stir until all chips are melted and mixture is smooth.
Spread an even layer of the melted chips over the cookies. Let the bars firm up for a few hours before cutting (unless you are really hungry). Can add drizzle of white or dark chocolate to decorate and some sea salt flakes, if desired.
If there are leftovers, you can store these cookies in an airtight container at room temperature. If room temperature is warm, you can also store in the refrigerator.
Note: The original recipe called for 6 ounces (1 cup) of each of the chips, but I like a bit more frosting, so I use about 8 ounces (1 1/4 cups) of each.