Actually, I always called them Millionaire Rice Krispie Bars. Because in my chocolate and peanut butter loving world, these taste like a million bucks!
Lately for whatever reason I’ve been on a ‘mini single serving size’ kick. Mini cupcakes, mini muffins, maybe it’s my new mini muffin pan? Anyway, I wanted to make Scotcheroos because I haven’t in awhile (and because they’re delicious!) but didn’t want to make a full 9×13 pan of them. Let’s be honest: unless you’re serving a school classroom full of 1st graders and then leaving them for the day to ride out their sugar high, no one really needs a full 9×13 pan of this stuff. Cutting the recipe in half? Easy. Pan to put it in? My 9×9 square baking pan disappeared along with my 9 inch round cake pans (I think they all walked off together) so mini muffin pan it is!
If you double the recipe, then it will fit into a 9x13 pan.
Ingredients
Instructions
In a saucepan over medium low heat, melt together the karo syrup and sugar until the sugar becomes fairly clear. Add peanut butter. Once melted, add rice krispies and stir until coated.
Place rice krispie mixture in a greased mini muffin pan. Cool completely. In a saucepan over low heat, melt together chocolate and butterscotch chips. Spoon mixture on top of each treat. Cool completely and serve.
Find the original recipe here.
