Not-Your-Average Rice Crispie Treats (Gluten Free option is also easy.)

(also from Bonnie Johnson)

Once again, I learned of this recipe from my cousin, Bonnie. (She has quite the repertoire.) During one of our visits when Bonnie and Steve still lived in Florida, she made this dessert for her kiddos and the five of us. Three for three of our boys, still to this day, cheer loudly upon seeing a plate of these in front of them.

Many times when our boys had friends over during high school I’d make them and they would quickly vanish. During their college years, when we’d visit the boys at UK, the visit vastly improved if I toted a plate of these treats with me.

After college, one time I took a plate to Gordy in his new office at a new job. One of his former bosses, named Greg, was overwhelmed with the discovery of these treats. Next trip to Lexington, I made Greg a plate also and gave him the recipe so his wife could make it. He’s more obsessed with these goodies than our boys are, if that’s possible!

Ingredients:
6 cups of rice crispy cereal (You can find gluten free rice crispies if you need to go that route. Easy peasy. There are organic crispy rice cereals and Kellogg’s offers Brown Rice Krispies)
¾ cup peanut BUTTER
2 Tablespoons of BUTTER
1 cup of sugar
1 cup of Karo syrup
1 12-ounce bag of BUTTERscotch chips
1 12-ounce bag of semi-sweet chocolate chips

Directions:

  • In a saucepan, melt the BUTTER and the sugar and Karo syrup together.

  • Bring to a boil, stirring until the sugar has dissolved.

  • Remove from stove and add the peanut BUTTER, stirring until well combined.

  • In a huge mixing bowl, measure out six cups of the cereal.

  • Pour peanut BUTTER mixture over and stir until cereal is well coated.

  • Pour into a 9 x 13 dish, spreading out until surface is flat.

  • In another saucepan, pour in the BUTTERscotch chips and chocolate chips on low heat.

  • Stir until all the chips are melted.

  • Pour chocolate/BUTTERscotch mixture over top of rice crispy mixture and spread out as if you were icing them.

  • Cool concoction in the refrigerator for at least thirty minutes, until chocolate topping has set.

  • Slice into small, square bars.

Makes about forty bars, depending on how big or small you like them.