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image of a peanut butter butterscotch rice krispie treat that's been topped with chocolate ganache and sea salt
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5 from 3 ratings

Peanut Butter Butterscotch Rice Krispie Treats with Chocolate Ganache

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.
Prep Time15 minutes
Cook Time5 minutes
Additional Time15 minutes
Total Time35 minutes
Course: Brownies & Bars
Cuisine: American
Servings: 16
Calories: 352kcal
Author: Chelsey White

Ingredients

Peanut Butter Butterscotch Rice Krispie Treats

  • 1/2 cup unsalted butter 113g
  • 10 oz. or about 6 cups mini or regular sized marshmallows 290g
  • 1/2 cup creamy peanut butter 125g
  • 1 tsp vanilla extract or vanilla bean paste 5g
  • 1/2 tsp fine salt
  • 6 cups puffed rice cereal 160g
  • 1 cup butterscotch chips 175g
  • 1 cup mini marshmallows 50g - optional
  • Non-stick cooking spray, as needed

Chocolate Ganache

  • 1/3 cup heavy whipping cream, room temperature 80g
  • 1 1/3 cup milk chocolate chips 230g
  • 1 Tbsp unsalted butter, room temperature 15g
  • 1/4 tsp fine salt 2g

Topping

Instructions

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 large, 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. If you want to use dark chocolate chips, check the substitutions section in the blog post above for instructions on how to do this. 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 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 (this usually takes about 30 minutes - the bigger the bowl, the faster it'll cool down). 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.

Peanut Butter Butterscotch Rice Krispies

  • Line a square, 8-inch pan with parchment paper. Set aside.
  • In a large pot or Dutch oven, stir together 1/2 cup of unsalted butter and 6 cups (10 oz.) of mini 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.
  • 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.
  • 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.
  • Scoop the mixture into the prepared pan. Use a rubber spatula or offset spatula to gently press the mixture into an even layer.
  • 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.

Video

Notes

Can I Double This Recipe?

Short answer, yes! If you want to make more rice krispies, double the recipe and press them into a rectangular 9x13" pan.

Tips for Making the Best Peanut Butter Butterscotch Rice Krispie Treats

  • 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.

Making These Peanut Butter Butterscotch Rice Krispie Treats in Advance & Storage Tips

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.

Nutrition

Serving: 1 | Calories: 352kcal | Carbohydrates: 41g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Cholesterol: 26mg | Sodium: 233mg | Fiber: 1g | Sugar: 28g