Peanut-buttery rich with butterscotch, a chocolate layer and that crisp rice crunch we love, this is a vintage Rice Krispies bar cookie worth reviving for your next picnic. Anna wrote in search of this lost recipe from the late ’60s: “I remember a bar we made when I was a kid. I think it came off the Rice Krispies box, but when I contacted the company a couple of years ago, they had no record to verify that memory. The bar consisted of top and bottom layers of Rice Krispies in a peanut butter mixture. The middle layer was similar to fudge. They set up in a 9″x9″ pan. They were so good, I couldn’t understand how the alternate Rice Krispy Treat became all the rage….” Happily, another of our readers located the recipe in a vintage cookbook. It’s good with the butterscotch morsels specified, but for even more peanut butter flavor, you could try substituting a bag of those new peanut butter chips from Trader Joe’s…
Makes 25 squares
Peanut Butter & Fudge Krispy Bars Ingredients
- 1, 6-oz pkg (1 cup) butterscotch-flavored morsels
- ½ cup peanut butter
- 4 cups Kellogg’s Rice Krispies cereal
- 1, 6-oz pkg. (1 cup) semi-sweet chocolate morsels
- ½ cup sifted confectioners (powdered) sugar
- 1 Tbsp margarine or butter, softened
- 1 Tbsp water
- Make first layer: In a large saucepan over very low heat, melt butterscotch-flavored morsels with peanut butter, stirring constantly until smooth. Stir in cereal. Press half of this mixture into a buttered, 8 x 8 x 2-inch pan. Set other half of the mixture aside. Chill pan.
- Make middle layer: In a medium-sized saucepan ½ filled with water heat water until hot but not boiling. Place a metal mixing bowl over the pot of hot water. Place semi-sweet chocolate morsels, sugar, margarine and water in the bowl and melt, stirring constantly until smooth. Spread the hot chocolate mixture over the chilled pan-full of cereal mixture.
- Add top layer: Spread remaining cereal/butterscotch/peanut butter mixture over the top of the chocolate layer. Using a buttered spatula, press gently to smooth top layer. Chill until firm (about 1 hour.) Cut into 25, 1 ½ x 1 ½ squares. Or larger, if you need fewer pieces.