These are so quick and easy to toss together, if I get home early from work, I will make these for my kids before they get off the bus. In just around a half hour or so they are ready and it’s a nice surprise for them after a long day. They always grab them and run out to meet up with their own friends, just like we used to do so many years ago. I now get to feel what Grandma felt watching us be so young and free. It’s a great experience.
The crunchy and chewy combination is one that I have a hard time getting enough of!
I could eat these everyday!
Ingredients
Instructions
Mix cookie base ingredients together and press firmly into a 9 x 13 inch pan. Bake at 350 degree oven for 10 to 15 minutes, or until lightly browned. Remove from oven.
Immediately cover cookie crust with mini-marshmallows and then return to the oven and bake until the marshmallows are puffy and lightly browned. Remove from oven and cool completely.
Mix in a saucepan the butter, white Karo syrup, butterscotch chips, and peanut butter. Heat on medium heat, stirring until mixture is smooth. Remove from heat and add vanilla. Stir. Add Rice Krispies and the nuts. Stir until well blended.
Spread butterscotch mixture onto marshmallow evenly. Let cool completely and cut into small squares. Serve and enjoy! Cut into mini squares for just a bite type of serving.
Variations: Use semi-sweet or milk chocolate chips instead of the butterscotch chips. If you really like chocolate, use chocolate Cocoa Krispies instead of the Rice Krispies. Use either smooth or crunchy peanut butter. I used a mix of almonds and peanuts and it is delicious! Salted mix nuts can be used.
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Quick Tip: Use chocolate chips instead of butterscotch chips.
Thank you to Table For Two for this great photo.