Butterscotch Rice Krispie Treats

These Butterscotch Rice Krispie Treats are soft, chewy, buttery, and loaded with sweet butterscotch flavor. This easy no-bake dessert comes together fast with marshmallows, cereal, and butterscotch chips for the perfect nostalgic treat.

Prep Time10

Cook Time10

Set Time1

Total Time1 20

Servings:

Calories: 285kcal

Author: Karin and Ken

Ingredients

½ cup salted butter
4 cups mini marshmallows
6 cups Rice Krispies cereal
2 cups butterscotch chips

Instructions

Add your butter to a large pot over medium-low heat. Stir until butter is melted completely.
Add marshmallows and stir until they're also melted completely.
Remove from heat and stir in butterscotch chips until melty and evenly distributed.
Carefully fold in cereal (to avoid crushing it) making sure it's evenly coated in the marshmallow mixture.
Gently press mixture into a 9x13 inch pan and allow to cool on the counter for an hour. Cutting them while hot can cause them to fall apart.
Slice and serve.

Notes

Use Mini marshmallows: They're going to be a lot easier to accurately measure and melt better than regular sized marshmallows.
Use low heat when melting the marshmallows: Slow, gentle heat keeps the marshmallows soft and smooth.
Add butterscotch chips off heat: Stir them in after removing the pot from the burner so they soften and melt slightly without scorching or becoming grainy. Immediately after add cereal and gently stir until coated.
Grease everything that touches the mixture: Lightly grease your pan, spatula, sharp knife for slicing and even your hands if needed to make spreading the sticky mixture much easier.
Don’t press the mixture too firmly into the pan: Gently press it into an even layer so the treats stay light, soft, and easy to bite instead of becoming dense and hard.
Let them cool completely before slicing: Giving the treats time to fully set at room temperature makes it much easier to cut clean, even squares without a sticky mess.

Nutrition