Our family is going to a Kentucky Derby party and I was asked to bring something for the kids. Bourbon was out, anything with mint seemed iffy, so I decided to use Todd’s suggestion of making something with oats “in honor of the horses”.
Then I changed my mind completely and just made Rice Krispies treats.
I couldn’t resist! Not after stumbling across this recipe adapted from a Kellogg’s ad. Unlike most Rice Krispies bars, it needs a brief stint in the refrigerator to hold together properly. I made mine in a loaf pan because I like really tall squares, but these are so rich that shorter squares cut from an 8 inch square pan would probably be more appropriate.
Peanut Butterscotch and Toasted Pecan Krispies
- 2 1/2 cups Rice Krispies cereal
- 1/2 cup toasted and chopped pecans
- 3/4 cup butterscotch chips
- 3 tablespoons butter
- 2 cups slightly packed mini marshmallows
- 1/2 cup crunchy peanut butter
- 1 teaspoon vanilla extract
- Line a 9x5 inch loaf pan or an 8 inch square pan with nonstick foil.
- Mix the cereal, pecans and butterscotch chips together and set aside.
- In a 3 quart nonstick pan, melt the butter. Add the marshmallows and stir until they are melted, then stir in the peanut butter. Remove from heat and add the vanilla. Stir in the cereal mixture. Empty into pan and press down firmly. Chill the bars at room temperature for about half an hour. Lift from pan and score into 16 bars or squares.