Butterscotch Bars are layered dessert bars with a peanut butter cookie crust topped with marshmallows and a butterscotch-flavored crispy rice cereal mixture. They are a sweet treat with a chewy and crispy texture that will be a hit with anyone who loves the combination of peanut butter and butterscotch! If these sound good to you, try my Special K Bars, too! Some may notice, these bars are from my book, Homestead Recipes!

Butterscotch Bars on a piece of parchment paper on a wooden table cut into squares.

Ingredients & Substitutions

Peanut Butter: For the peanut butter layer, I used creamy peanut butter. However, you could also use crunchy for more texture. The ingredients for the crust are from my 3 Ingredient Peanut Butter Cookies, a delicious recipe that can stand on its own! The cookie crust will need to be baked for about 15 minutes before adding the other layers.

Marshmallows: Look for a 10-ounce bag of mini marshmallows, about 6 cups (or make your own). If using regular-sized marshmallows, use about 40, and cut into smaller pieces.

Butterscotch Chips: I love butterscotch desserts, especially how the flavor works with peanut butter. If you don’t have any, you could substitute chocolate chips or peanut butter chips for even more peanut butter flavor.

Cereal: You will need 5 cups of crispy rice cereal, like Rice Krispies.

Butterscotch Bars cut into squares and some tipped on their side to show inside layers from overhead.

Can I Make Butterscotch Bars Ahead Of Time?

These bars are perfect for making in advance because of the cooling time they need. After assembling the bars, let them cool for at least 8 hours, or overnight. Then, they are ready to go the next day!

How To Store Butterscotch Bars

Once the bars have been set, they can be stored in an airtight container at room temperature for up to 3-4 days. If storing in layers, use a sheet of parchment or wax paper to prevent sticking.

Stack of Butterscotch Bars on a wooden table.

Can I Freeze Butterscotch Bars?

Yes, for longer storage, freeze the bars. To freeze the treats, first, let them cool and set. Next, cut them into individual-sized bars. Place the bars onto a baking sheet and into the freezer for about an hour or two, or until firm. Once solid, store the bars in a freezer-safe container or bag for up to 2-3 months. When ready to enjoy, let them thaw in the refrigerator or at room temperature.

Butterscotch Bars in white baking dish on a wooden table.

Butterscotch Bars

Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 8 hours
Total Time 8 hours 32 minutes
Butterscotch Bars are layered dessert bars with a peanut butter cookie crust topped with marshmallows and a butterscotch-flavored crispy rice cereal mixture. They are a sweet treat with a chewy and crispy texture that will be a hit with anyone who loves the combination of peanut butter and butterscotch!

Ingredients

  • 1 cup (258 g) creamy peanut butter
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • 1 package (10 ounces) mini marshmallows
  • 1 package (11 ounces) butterscotch chips
  • ¼ cup (½ stick / 57 g) unsalted butter
  • cup (227 g) light corn syrup
  • 1 tablespoon vanilla extract
  • 5 cups crispy rice cereal, like Rice Krispies

Instructions

  • Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper, including up the sides.
  • To a medium bowl, add peanut butter, sugar, and egg. Mix until well combined. Spread evenly in the lined dish.
  • Bake for 14-15 minutes.
  • After baking the peanut butter crust, sprinkle marshmallows over the top. Place back into the oven to bake another 7 minutes, or until the marshmallows are slightly puffy.
  • Meanwhile, to a large pot over medium heat, add butterscotch chips, butter, corn syrup, and vanilla. Once melted, remove from heat. Fold in cereal.
  • Top the marshmallow layer with the cereal mixture, evenly spreading it out.
  • Let the bars cool for 8-12 hours, or until set, before cutting and serving.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:

Autumn

Butterscotch, marshmallow, and peanut butter collide in such a sweet way! This dessert is sweet, but oh soooo good!

Elizabeth

Wow, these are SWEET! One bite goes a long way, but I love the different layers of textures.

Rachael

Super sweet decadent dessert, three in one! Peanut butter and butterscotch go so well together.

Selena

I loved the peanut butter cookie base and the soft, pillowy marshmallow layer. The butterscotch layer is super sweet, so it pairs nicely with a hot cup of coffee! Give it a try if you'd like a different take on a rice crispy bar!

Bella

This is the type of treat you need if you are craving something really sweet! I enjoy the pillowy marshmallow and the peanut butter base. So many layers of sweetness!

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.