Butterscotch fluffernutter krispy bars are three different layers of dessert goodness!
Weekends always go by so fast! Even though it seems like we don’t do a lot on the weekends, whenever anyone asks me, “so what did you do this weekend?” I always have a hard time answering that. I don’t know why but I’m always searching my brain for what we did. Sometimes, I wish I could say, “we went skydiving” or “we took a weekend trip to Paris,” instead of, “oh you know, Costco, errands, the usual.” Now that I’m thinking about it, one thing I could say that happened this weekend was I caught a 24-hour stomach bug and that really sucked. I think I would rather have the flu than the stomach bug, although, I’m definitely not wishing for the flu, I’m just saying in comparison to the stomach bug, the flu just sounds less painful, if you know what I mean.
Oh! Jason and I watched Zero Dark Thirty on Saturday. We wanted to keep up with the terrorist theme (Homeland, Zero Dark Thirty), apparently. It was really good. My heart was beating out of my chest and I couldn’t breathe half the time because of the suspense. Even though we all know what happened at the end, just finding out all the details and watching the operation unfold was just intense. Have you seen Zero Dark Thirty yet? It’s been on our list for a long time and we finally got around to it! I highly recommend it.
So these layer bars. I had the hardest time coming up with the name for them. My aunt, whom I got the recipe from (I love that she’s just full of delicious recipes!), didn’t have a name for them. She made them over Christmas and she didn’t really have directions, either, for this. She just gave me a list of ingredients. Thankfully, I’ve done my fair share of baking and layer bars so I was able to figure it out. Although, I did fail two times before successfully making these work. It’s all in the pan size, people!
You’re going to love these layer bars. They’re EASY to make and so addicting. They have a peanut butter crust, a gooey marshmallow filling, and topped with butterscotch rice krispies. Uh, hello! Amazing!
Butterscotch Fluffernutter Krispy Bars
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 1: 14.5 package of pre-made peanut butter cookie dough
- 1: 10 ounce bag of miniature marshmallows
- 1: 11 ounce bag of butterscotch chips
- 4 tablespoon unsalted butter
- 2/3 cup corn syrup
- 1 tablespoon vanilla extract
- 5 cups rice cereal
- Preheat oven to whatever temperature the cookie dough package says.
- Line a 11x7 baking dish with parchment paper with 2-inch overhangs on either side.
- Press the cookie dough into the bottom of the baking dish in an even layer.
- Bake for however long the cookie dough package says.
- When the cookie layer is done baking, immediately pour bag of marshmallows on top of the cookie layer then put back in the oven for 5-7 minutes, until the marshmallows soften and become slightly melted (this could be less than 5-7 minutes). Remove from oven and set aside.
- In the meantime, in a large, non-stick pot over medium high heat, melt butterscotch chips, butter, corn syrup, and vanilla extract together. Once the butterscotch chips have all melted and the mixture is smooth, turn off the heat and stir in the rice cereal. Stir until rice cereal is completely and evenly coated with the butterscotch mixture.
- Place the butterscotch rice krispy layer evenly on top of the marshmallow layer and gently press down to flatten. You'll probably have to do this in parts as the rice krispy layer doesn't "spread."
- Let cool for at least 6 hours or overnight.
- Slice into squares and serve.
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