Description
These Peanut Butter Butterscotch Rice Krispie Treats with Chocolate Ganache offer a delicious twist on the classic treat. Creamy peanut butter combined with warm, buttery butterscotch chips and a luscious milk chocolate ganache topping create an irresistible dessert perfect for any occasion.
Ingredients
Peanut Butter Butterscotch Rice Krispie Treats
- 1/2 cup unsalted butter (113g)
- 10 oz. or about 6 cups mini or regular sized marshmallows (290g)
- 1/2 cup creamy peanut butter (125g)
- 1 tsp vanilla extract or vanilla bean paste (5g)
- 1/2 tsp fine salt
- 6 cups puffed rice cereal (160g)
- 1 cup butterscotch chips (175g)
- 1 cup mini marshmallows (50g) – optional
- Non-stick cooking spray, as needed
Chocolate Ganache
- 1/3 cup heavy whipping cream, room temperature (80g)
- 1 1/3 cup milk chocolate chips (230g)
- 1 Tbsp unsalted butter, room temperature (15g)
- 1/4 tsp fine salt (2g)
Instructions
- Prepare Chocolate Ganache: Heat the heavy cream in a large, heatproof bowl in the microwave for 45-60 seconds until it just starts to bubble. Pour the milk chocolate chips into the warm cream, ensuring they are fully covered. Let sit for 1 minute to soften.
- Stir Chocolate Ganache: Slowly stir the mixture until smooth. If some chocolate remains unmelted, heat again for 15 seconds and stir until fully smooth. Mix in the unsalted butter and fine salt until combined. Cover with plastic wrap to avoid skin formation and set aside to cool to room temperature, about 30 minutes.
- Prepare Pan: Line an 8-inch square pan with parchment paper and lightly spray with non-stick cooking spray. Set aside.
- Melt Marshmallows and Butter: In a large pot or Dutch oven over medium heat, stir together the unsalted butter and 6 cups of mini marshmallows until melted and smooth. Turn off the heat once fully melted.
- Add Peanut Butter and Flavorings: Stir in the creamy peanut butter, vanilla extract, and fine salt into the melted marshmallow mixture until fully incorporated.
- Combine with Cereal: Remove the pot from heat. Stir in the puffed rice cereal in two additions, mixing well to coat all the cereal evenly with the marshmallow mixture.
- Add Butterscotch Chips and Mini Marshmallows: Mix in the butterscotch chips and the extra 1 cup of mini marshmallows to add texture and a visually appealing look to the treats.
- Press into Pan: Transfer the mixture into the prepared pan. Use a spatula or clean hands (sprayed with non-stick spray) to press the mixture firmly and evenly into the pan.
- Cool Rice Krispies: Allow the treats to cool and set for about 15 minutes at room temperature.
- Spread Ganache: Once the rice krispie treats have set, spread the cooled chocolate ganache evenly over the top.
- Final Chill: Let the ganache set completely before slicing into squares and serving.
Notes
- If you prefer dark chocolate ganache, adjust the chocolate and cream ratio as recommended in the original blog.
- Use parchment paper for easy removal from the pan.
- Slightly spray spatula or hands with non-stick spray to prevent sticking when pressing the mixture into the pan.
- The ganache can be made a day ahead and stored covered in the fridge for up to a month.
- Heating times may vary based on microwave wattage.
- For added crunch or flavor, consider adding chopped nuts or a sprinkle of sea salt on top of the ganache before it sets.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Brownies & Bars
- Method: Stovetop
- Cuisine: American
