Butterscotch Rice Krispies Squares
Recipe: #3503
December 13, 2011
Categories: Desserts, Cookies, 5 Ingredients Or Less, Game/Sports Day July 4th, Mothers Day, Picnic, Potluck, Bars, more
"Butterscotch gives this old classic a new twist! these are at their best when served the same day they are made Caramel ice cream topping may be used in place of the butterscotch do not substitute sundae topping it is too thin use ice cream topping such as Smucker’s brand, also one 7-ounce jar marshmallow cream may be used in place of the marshmallows, diet or reduced fat or soft tub margarine is not recommended, these freeze very well, place a wrapped frozen bar in your childs lunch box it will thaw out by noon "
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (50.9 g)
- Calories 229.1
- Total Fat - 12.2 g
- Saturated Fat - 2.5 g
- Cholesterol - 2.5 mg
- Sodium - 195 mg
- Total Carbohydrate - 27.9 g
- Dietary Fiber - 0 g
- Sugars - 6.4 g
- Protein - 4.3 g
- Calcium - 23.4 mg
- Iron - 2 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large saucepan melt the butter over low heat; add in marshmallows and stir constantly until melted. Remove from heat then stir in the ice cream topping. Mix in cereal until well coated.
Step 2
Transfer to a lightly greased 13 x 9-inch pan, then using buttered or greased hands press down into the pan. Cool then cut into 2-inch squares.
Tips
No special items needed.
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