Crispy Peanut Butterscotch Layer Squares No Bake Recipes

BUTTERSCOTCH RICE KRISPIES® BARS

Steps:

• Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
• Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
• Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
• Refrigerate bars again until the chocolate is firmed, about 10 minutes.

CRISPY PEANUT BUTTERSCOTCH LAYER SQUARES (NO BAKE)

Steps:

• For crust:.
• Grease a 13 x 9-inch OR a 11 x 7-inch baking pan and a rubber spatula with non-stick cooking spray.
• Melt the butter over low heat in a medium heavy duty saucepan.
• Add in the marshmallows and peanut butter; stir until melted.
• Add in the rice cereal; stir until coated.
• Press into bottom of a prepared baking pan, using a greased rubber spatula (or greased fingers if desired); set aside.
• For butterscotch layer:.
• In a medium heavy-duty saucepan, combine sugar, evaporated milk, 2 Tbsp margarine (if using) and salt; bring to a full rolling boil over medium heat, stirring constantly, boil and stir constantly for 4-5 minutes.
• Remove from heat.
• Stir in the marshmallows, butterscotch chips, peanut butter and vanilla; stir vigorously for 1 minute until the marshmallows and the baking chips are melted and the mixture is smooth.
• Pour over the rice cereal crust in the baking pan.
• Sprinkle with chopped peanuts.
• Refrigerate until set.
• Cut into squares.

NO COOK PEANUT BUTTER BUTTERSCOTCH SQUARES

Steps:

• Butter a 9 x 9-inch baking pan.
• In a double boiler or in the microwave, melt peanut butter, butter and butterscotch chips; stir until smooth.
• Add remaining ingredients; mix to combine.
• Transfer mixture to prepared baking pan; smooth out with back of spoon.
• Cool in the refrigerator.
• Cut into bars.

BUTTERSCOTCH NO-BAKE COOKIES

Steps:

• In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.

MARS BARS RICE KRISPIES SQUARES (NO-BAKE)

Steps:

• Melt butter and Mars bars over med-low heat in a large saucepan until smooth.
• Remove from heat; stir in Rice Krispies cereal, and nuts, (if using).
• Press into a greased 8x8 pan.
• Top with chocolate chips, and place under broiler for 30 seconds Remove from oven and spread chocolate evenly over squares.
• Store in fridge.
• Cut into squares, and serve.

BUTTERSCOTCH PEANUT SQUARES

Steps:

• Preheat oven to 350°. In a small bowl, whisk flour, baking powder and salt., In a large saucepan, combine brown sugar, butter and peanut butter; bring to a boil, stirring to blend. Remove from heat; cool slightly, about 10 minutes., Stir in eggs and vanilla. Stir in flour mixture. Transfer to a greased 9-in. square baking pan. Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 20-25 minutes. Cool completely in pan on a wire rack. Cut into squares. Store in an airtight container.