Chewy, crispy peanut butter bars are spread with chocolate and butterscotch for a new family favorite treat.

No Bake Bars

Karo® Light Corn Syrup

sugar

peanut butter

crispy rice cereal

chocolate chips

butterscotch chips

Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil.  Remove from heat. Stir in peanut butter; mix well.  Add cereal; stir until evenly coated.


Pour into greased 13x9-inch pan and pat into place.


Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly.  Spread over cereal.


Cool at least 45 minutes, or until firm.  Cut into bars.


Ive been making this recipe for years now, the only thing I do different is actually use a whole bag of chocolate chips and a whole bag of butterscotch chips....sounds like alot but with a 13x9 pan it works well

Fabulous recipe - my family has been making it for years.  One suggestion - make the bars a "sandwich."  Spread half of the cereal mixture in the pan, top with the melted chips - and spread the rest of the cereal mixture on top.   Keeps the gooey chocolate on the cookie - and not on you!

These are very tasty bars, but it would be helpful if the recipe pointed out more carefully what one reviewer noted - that is, to barely let the corn syrup/sugar solution start to bubble and then quickly remove it from the heat, so that the bars will be soft.  I didn't know to do that and ours are really hard to bite into and chew.  But, we can just barely bite into them and they are still really good!  So with that modification, I would have given them 4 or 5 stars!

Have made these for years from an old German village church cookbook. Always loved. Always a hit. Don't leave out the butterscotch chips -- they make all the difference. Enjoy!

A family favorite and personal specialty!  I ate these all the time when I was pregnant!  My hubby jokes my daughter is made of scotcheroos.  :)  After making these many (MANY) times, here are my tips:  1.  Make sure you boil the syrup and sugar just the right amount.  About 30-45 seconds at full boil.  Sugar should just dissolve.  Less, and they won't stick together well, more and they'll be too hard.  2.  It's best to mix the chocolate and butterscotch chips on a double boiler or something, but in a hurry, just pour them both on top of the rice krispies, and stick them in the microwave or oven for a bit to melt, then spread them with a spatula.  Don't let them burn!  This is the way Grandma always makes it.  3.  My Aunt uses Milk chocolate chips, and people like that.  (I like the butterscotch, though.)  Just butterscotch is great for people who don't want or like chocolate.  4.  These are great in both a 9x13 pan, and a jellyroll pan.  It makes them thinner.

Fabulous! I brought these to a party recently and everyone loved them! I would suggest only refrigerating them for an hour before cutting into squares otherwise they get too hard.

This has been a favorite of mine for years.It's quick easy and no bake. It works with Rice Krispies or Special K. You can also use chunky peanutbutter.

This always a big hit at bake sales. I sometimes don't use the butterscotch chips. I use all different type of chips just make sure you use a full two cups.

I love this recipe! It really is like a candy bar....take this for food day at work sometime or to a family gathering -- make sure to bring the recipe!

no bake bars

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 75 minutes

Servings: 24

Cost: $0.62 /serving

Author : Karo Corn Syrup

Ingredients

Instructions

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