Butterscotch Rice Krispie Treats: Variation of Easy No-Bake Cookie Recipe

Butterscotch Rice Krispie Treats are an easy variation the classic no-bake cookie recipe.

Original Rice Krispies Treats are made with crisp rice cereal, marshmallows, and melted butter.

This version includes butterscotch chips – one part melted into the cookie mixture and one part sprinkled on top. It is an easy cookie recipe is perfect for kids to make. As an added bonus, the bars are a gluten-free cookie!

You can find butterscotch chips (or butterscotch morsels) in your grocery’s baking aisle, near the chocolate chips.

(Read Rice Krispie Treat trivia here.)

Prep time: less than 10 minutes

Chilling time: 15-30 minutes

Makes about 24-35 bars, depending upon how you cut them

Butterscotch Rice Krispie Treats from The Cookie Elf

Ingredients

3 tablespoons butter or margarine

1 10-ounce bag large marshmallows (about 40)

6 cups crisp rice cereal (such as Rice Krispies®)

1 bag (11 ounces) butterscotch morsels or butterscotch chips, divided

Directions for Butterscotch Rice Krispie Treats

  1. Line a 13 x 9 baking pan with foil, allowing the ends of the foil to drape over the ends of the pan. Spray the foil lightly with cooking spray. Sprinkle ¾ cup (about half the bag) of butterscotch chips on the  bottom of the pan. Set aside.

  2. Set butter, marshmallows, and remaining butterscotch chips in a large, microwave-safe bowl. Microwave on high for 1 minute. Remove the bowl from the oven and stir. Return bowl to the oven. Microwave in 30-second increments, removing the bowl and stirring the marshmallow mixture each time until it is smooth.

  3. While marshmallow mixture is cooking in the microwave, measure rice cereal into a mixing bowl.

  4. When the marshmallow mixture is ready, pour it into the rice cereal. Stir quickly, mixing thoroughly to coat the cereal. With a spatula or wet fingers, press cereal mixture in the prepared baking pan over top of butterscotch chips.

  5. Chill cookies in the refrigerator 15-30 minutes or longer.

  6. Place a cutting board across the top of the baking pan. Flip pan over. Peel back the foil. The butterscotch chips will now be on top of the treats.

  7. Use a long bread knife to cut bars into 2-inch squares (or any size you desire.)

  8. Store bars in an airtight container with waxed paper in between layers.

Special Baking Tips for Butterscotch Rice Krispies Treats

  • You can substitute 10 ounces of miniature marshmallows or 1 jar (7 ounces) of marshmallow crème for regular marshmallows.

  • For best results, use fresh marshmallows.

  • If you do not wish to use the microwave, you can melt butter and marshmallows in a large saucepan on the stove top at low heat, stirring continually, until ingredients are melted and smooth.

  • Butterscotch Rice Krispie Treats will keep for 2 days at room temperature, 5 days in the refrigerator, or in the freezer for up to 6 weeks (if they last that long.)

See more Rice Krispie Treats on The Cookie Elf's Rice Krispie Treat Variations Pinterest board.


More About Rice Krispie Treats

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Peanut Fandangos: both a no-bake cookie and a gluten-free cookie ...

Rainbow Rice Krispie Treats: fun and easy no-bake cookies ...

Rocky Mountain Snowdrops ...

SMores Rice Krispie Treats: easier than the campfire treat ...


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