Grandmas Butterscotch Chocolate Rice Crispie Squares Recipes

GRANDMA'S BUTTERSCOTCH PIE

Steps:

• 1. In a double boiler, whisk together sugar, corn starch, and flour.
• 2. Add just enough milk to make a paste.
• 3. Stir in beaten egg yolks.
• 4. Stir in the remainder of the milk.
• 5. Cook slowly; stirring constantly when thick. Remove from heat.
• 6. Add butter and vanilla.
• 7. Pour the filling into the baked pie shell and refrigerate.

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.

CHOCOLATE, BUTTERSCOTCH, PB RICE KRISPIES TREATS

Steps:

• Mix peanut butter, Karo syrup, and sugar in a pot, and bring to a slight boil. Stir until creamy.
• Take mixture off the burner, and mix with Rice Krispies cereal.
• Spread mixture in 13 x 9 inch pan.
• Melt chocolate and butterscotch chips together in microwave (start with 1-2 minutes, then, stirring intermittently, 30-second intervals until melted).
• Spread melted chips over Rice Krispie mixture.
• Refrigerate until chocolate-butterscotch mixture hardens (very quick, about 30 minutes).
• Cut into 2x2-inch squares. Enjoy!

GRANDMA'S BUTTERSCOTCH CHOCOLATE RICE CRISPIE SQUARES

Steps:

• Melt first two ingredients in a pan or, preferably, a double boiler.
• Pour over rice crispies.
• Press half of rice crispie mixture into an ungreased 13x9 pan(or 8x8).
• Refrigerate pan until chilled and firm.
• Melt chocolate chips and margarine in pan or preferably double boiler.
• Add sugar and water to chocolate, mixing until melted and incorporated.
• Put dabs of chocolate mixture over the refrigerated rice crispie mixture, then carefully spread the chocolate mixture out so it covers the 1st layer.
• Put the remaining butterscotch rice crispies over the chocolate layer and press in so it covers the chocolate.
• Chill then enjoy!