These peanut butter butterscotch rice krispies are a delicious twist on a classic! With creamy peanut butter, warm, buttery notes of butterscotch, and milk chocolate ganache topping, these are absolutely delish.

Are These Scotcheroos?

While these are similar to scotcheroos because they’re made with Rice Krispies, butterscotch, and chocolate, they’re not quite the same.

They have a fluffier texture than scotcheroos and aren’t made with corn syrup. However, the melted marshmallows in this recipe have a similar effect. I like to think of them as a softer, slightly elevated cousin of the scotcheroo.

How to Make These Peanut Butter Butterscotch Rice Krispie Treats

Let’s walk through this recipe together to make sure it turns out as amazing as possible.

Don’t worry; making rice krispie treats is just as simple as you remember. These just have one extra step – the chocolate butterscotch topping!

I figured it might be helpful to know what tools I use, too, so I’ve shared a list below.

Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.

• Electric mixer
• 8-inch square metal pan
• Rubber spatula
• Dutch oven or large pot

Step 1: Make the Chocolate Ganache

Make the chocolate ganache first so that it has time to cool down and thicken before being spread on the Rice Krispies.

Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave for 45-60 seconds, until it’s just beginning to bubble.

Gently pour 1 1/3 cups of milk chocolate chips into the heavy cream. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute.

Stir slowly until the mixture is smooth. If any bits of chocolate or butterscotch aren’t fully melted, heat the mixture again for 15 seconds and stir until smooth.

Mix in 1 Tbsp of room temperature unsalted butter and 1/4 tsp of fine salt until combined.

Cover with plastic wrap to prevent the ganache from forming a skin, then set aside to cool to room temperature.

If you need to make this in advance, it can be covered and stored in the fridge for up to a month. If you want to accelerate the cooling process, place the bowl in the fridge.

Step 2: Prepare Your Pan

Line a square, 8-inch pan with parchment paper. Set aside.

Prepare the pan before you melt down the marshmallows! Things will get sticky quickly.

Step 3: Make the Rice Krispie Mixture

In a large pot or Dutch oven, stir together 1/2 cup of unsalted butter and 6 cups (10 oz.) of marshmallows over medium heat. Once the marshmallows have melted and are smooth, turn the heat off. Mix in 1/2 cup creamy peanut butter, 1 tsp vanilla, and 1/2 tsp fine salt.

Mini marshmallows melt down quicker! I recommend using them if you can find them.

Step 4: Add the Rice Krispies

Remove the pot from the stove and stir in 6 cups of puffed rice cereal in two additions. Stir until the cereal is fully coated.

Add the rice krispies in two additions to make it easier to mix together.

Step 5: Mix in Add-ins

Then, mix in 1 cup of butterscotch chips and 1 cup of additional mini marshmallows. This will give these rice krispies an added bit of texture and a fun look when you cut them.

Step 6: Press into Pan

Scoop the mixture into the prepared pan. Use a rubber spatula or offset spatula to gently press the mixture into an even layer.

Step 6: Top and Serve

Then, spread the ganache in a thick layer over the rice krispies and add a sprinkle of flakey salt.

If the ganache hasn’t already fully cooled and firmed up, let it set for about 20 minutes before cutting these into squares.

Substitutions & Swaps

• Unsalted Butter – You can use salted butter if you don’t have unsalted butter on hand, but be sure to omit the salt in this recipe.
• Marshmallows – You can use regular-sized marshmallows instead of mini ones, but they’ll take longer to melt. Mini marshmallows are recommended for quicker melting.
• Creamy Peanut Butter – If you have a peanut allergy, you can substitute almond butter, cashew butter, or sunflower seed butter.
• Puffed Rice Cereal – You can use any brand of puffed rice cereal. For a chocolate twist, you could use cocoa-flavored rice cereal.
• Butterscotch Chips – If butterscotch isn’t your favorite, you can substitute white chocolate chips or peanut butter chips.
• Milk Chocolate Chips – For the ganache, you can use semi-sweet or dark chocolate chips instead of milk chocolate if you prefer less sweetness, but you’ll need to adjust the ratios (use 3/4 cup (180g) heavy cream and 1 cup + 1 Tbsp (180g) dark chocolate chips).

Making These Peanut Butter Butterscotch Rice Krispies in Advance

I’m usually a “fresh is best” kind of girl when it comes to baked goods, but these literally taste exactly the same/just as good the next day! So feel free to make them ahead of time if it will make life easier.

These rice krispie treats can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can also freeze them in an airtight container for up to six weeks.

Doubling this Recipe

Short answer, yes! If you want to make more rice krispies, double the recipe and press them into a rectangular 9×13″ pan.

How to Make the Best Peanut Butter Butterscotch Rice Krispies

• Prepare your tools and workspace before starting. Things get sticky fast with rice krispie treats!
• Use mini marshmallows if possible. They melt faster and more evenly than regular marshmallows.
• Don’t overheat your marshmallow mixture. Once the marshmallows are melted, turn off the heat before adding the peanut butter, vanilla, and salt.
• Add the rice cereal in batches to ensure an even coating and make mixing easier.
• Press firmly but not too hard when shaping the treats in the pan. You want them to hold together but not become too densely packed.
• Let the treats cool completely before adding the ganache topping to prevent it from melting into the treats.
• Use a sharp knife dipped in hot water to get clean cuts. Wipe the blade between cuts for the neatest presentation.
• For easy removal, line your pan with parchment paper with overhanging edges to create handles.

Let Me Know What You Think!

If you make these peanut butter butterscotch rice krispies, I’d love to hear what you think of them! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and #chelsweets if you share on social media! I love seeing your delicious creations.

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