Description

These butterscotch bars are an irresistibly chewy, crispy, and buttery dessert that combines peanut butter, butterscotch chips, and marshmallows in one delightful bite. With a simple prep and no fancy equipment needed, these bars are perfect for bake sales, potlucks, or just a quick homemade treat. The layers of creamy peanut butter, gooey marshmallows, and crunchy cereal create a texture that keeps you coming back for more!

Ingredients

Scale

Peanut Butter Crust:

1 cup creamy peanut butter
¾ cup granulated sugar
1 large egg

Marshmallow Layer:

3 cups mini marshmallows

Butterscotch Cereal Topping:

1½ cups butterscotch chips
2 tablespoons unsalted butter
¼ cup light corn syrup
1 teaspoon vanilla extract
3 cups crispy rice cereal

Instructions

Preheat & Prepare: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
Make the Peanut Butter Crust: In a mixing bowl, combine peanut butter, sugar, and egg. Mix until smooth, then press evenly into the prepared baking dish.
Bake the Crust: Bake for 12–14 minutes, or until the edges are lightly golden. Remove from oven.
Add the Marshmallow Layer: Sprinkle the mini marshmallows evenly over the crust. Return to the oven for 2–3 minutes, just until the marshmallows puff up. Remove and let cool slightly.
Melt the Butterscotch Mixture: In a saucepan over low heat, melt the butterscotch chips, butter, and corn syrup, stirring constantly. Once smooth, remove from heat and stir in vanilla extract.
Combine with Cereal: Pour the melted butterscotch mixture over the crispy rice cereal in a separate bowl, stirring until fully coated.
Assemble the Bars: Gently spread the butterscotch cereal mixture over the marshmallow layer, pressing lightly to ensure an even layer.
Set & Slice: Let the bars cool completely at room temperature, or speed up the process by placing them in the fridge for 30 minutes. Once set, slice into squares and enjoy!

Notes

For a nut-free version, substitute peanut butter with sunflower seed butter.
If your butterscotch chips seize while melting, add a teaspoon of coconut oil for a smoother texture.
A sprinkle of flaky sea salt on top enhances the flavor balance beautifully.
Store at room temperature in an airtight container for up to 3 days or refrigerate for up to a week.

Nutrition

Calories: 274
Sugar: 27g
Sodium: 98mg
Fat: 12g
Saturated Fat: 4g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 12mg