Peanut Butter Rice Krispie Bars

I was looking through an old church recipe book again.  I ended up seeing this recipe.  Hmm.  This sounded like my Scotheroo Bars.  But then again, maybe not.  It had been a while since I made Scotcheroos.

I ended up making the bars…

I followed the recipe.  I …melted the corn syrup, sugar, and peanut butter…

I dumped in the Rice Krispies, patted them out on the pan.   I made the chocolate frosting in the microwave.  I set them to harden.

I snapped the pictures along the way and then went to write a blog post about them.  I figured I’d write the blog post and then save a spot of the picture of a cut piece of the bars.

As I was writing I looked at the blog and searched for my Scotcheroo recipe.  Hmm.  Here it is…

2 cups sugar
2 cups white corn syrup
2 cups peanut butter in a microwavable bowl and heat in the microwave on high for 2 minutes.  Stir then microwave for another minute and stir again.  Pour in 12 cups of Rice Krispies and stir together.  Spread into a greased jelly roll pan.  In another microwavable bowl melt a pack of chocolate chips and a pack of butterscotch chips together for two minutes.  Stir until chips are melted.  Microwave up to a minute longer if necessary.  Spread on bars.  Let cool.  Cut and serve.

Well..I’ll be.

Do you notice everything is the same only doubled??

My original recipe calls for double the amount of all of the ingredients.  Those I make in a bar pan and the new recipe in a cake pan.  Oh well.

I guess I didn’t discover a great new recipe.  I just learned that the recipe can be halved and put in a cake pan.  YAHOO.  Considering I have a small crowd eating sweets here, making them in a 9 x 13 vs a bar pan, might be a good idea.  I’ll definitely not eat as many myself.

15 thoughts on “Peanut Butter Rice Krispie Bars”

  1. I make those quite often – they are a favorite with the family and several groups to which I belong.
    We all figure that since the recipe has cereal and peanut butter in it – well, they must be good for you!! :)

  2. I make these bars frequently using the same recipe you found in your church cookbook. But I found after cooking the first 3 ingredients on the stove as directed, adding the cereal and put in a pan, the bars always seemed a bit too hard to cut and eat. I started using your “double” recipe but found by cooking those same ingredients in the microwave, I find the bars are so much easier to cut and not hard at all. I like the microwave recipe so much better. Who knew!!! Thank you!!!

  3. I have made these recipes a lot over the years. We used to own a small grocery store, and I made many of them there, I got really tired of making this recipe. The secret to a bar that isn’t too hard to cut (or chew) is to take the sugar and syrup mixture off the burner right before it boils.

  4. I make this recipe all the time! We love them. Since it’s just my husband and me, I make a half batch and put them in a smaller round cake pan!

  5. Oh, I can identify with this! I have a spotted, grease-stained recipe card for “Karen’s Best Sugar Cookies.” I’ve used it for years. Yup, definitely the best recipe. Not too long ago I found the same recipe in my mother’s 1950 Betty Crocker cookbook! Oh, well. It’s still the best recipe and I get to remember Karen from our high school days 50+ years ago. (Smiley Face imoge here if I could figure out how to do it!)

  6. That is exactly my Scotcharoos recipe. Fast, easy, always a hit, never any left. I always butter my 9 x 13 Pyrex pan. I heat mine on the stove, stirring and incorporating the peanut butter. At the first bubble of a boil I turn off the heat and add the cereal. I use generous cups of chocolate and butterscotch chips. I have found that a 1 1/2 recipe of everything makes a 10 x 15 which is good for a crowd (still none left!). These are one of my favorites and I always have the ingredients in hand.

  7. I use the same 1 cup measurement of everything and pour over a bag of Fritos. No chocolate on top of these. Or instead of Fritos or Rice Krispies add Cheerios. Kids love these. Again I don’t put the chocolate on top.

  8. Love these bars and I have added the mini M &M to the bars instead of chips. What’s not to like about this classic dessert.

  9. This recipe is a family favorite here and came from my Grandma a long time ago. She passed away in 1980 so it was before that. Our recipe calls for brown sugar rather than white sugar. I have also taken to adding a spoonful of peanut butter to the chips when I melt them. My kids (now in their 40’s) always took these to potluck days at their high school at the request of one of their teachers, so we became “known” for them. My only culinary fame! LOL!

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