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!
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.
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.
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
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
- â…” 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?
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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!
