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  • 4 cups rice krispies
  • 1/4 cup sugar
  • 8 oz light Karo
  • 1/2 t vanilla
  • 8 oz (heaping 8 oz) creamy peanut butter
  • 11 oz package semi-sweet chocolate chips
  • 11 oz package butterscotch chips


  1. Prepare a 9 x 13 cookie sheet by lining it with parchment paper.
  2. Measure out 4 cups of rice krispies and place into a large mixing bowl. Set aside.
  3. Measure out 8 heaping oz of peanut butter and set aside.
  4. In a medium size sauce pan, stir the Karo, sugar, and vanilla together over low/medium heat. Keep watch on it and stir occasionally. When mixture just starts to simmer along the edges, turn heat off and immediately stir in the peanut butter.
  5. Once the peanut butter is mixed, pour over the rice krispies and coat them well.
  6. Pour the coated rice krispies into the lined 9 x 13 cookie sheet and spread it evenly.
  7. In a microwave safe dish, mix the bag of chocolate chips and bag of butterscotch chips together and heat on normal heat 30 seconds at a time. Stir thoroughly after each 30 seconds until they are melted.
  8. Pour over top of rice krispies and spread evenly.
  9. Allow them to set before cutting.