Elsie’s Butterscotch Krispie Squares

1 8×8 PAN  |  PREP TIME: 10 MIN  |  CHILL TIME: 30 MIN

ingredients

  • 6 oz. butterscotch chips
  • ½ cup peanut butter
  • 4 cups Rice Krispie cereal
  • 1 tbsp. water
  • 6 oz. chocolate chips
  • 2 tbsp. margarine

directions

  1. Melt butterscotch chips with peanut butter. Add the Rice Krispies.
  2. Press half of this mixture on the bottom of an 8×8 pan. Smooth with the back of the spoon or spatula, and chill.
  3. Melt together the chocolate chips, margarine, and water. Spread over the cooled Rice Krispies.
  4. Top with the remaining Rice Krispies, and chill.
  5. Remove from refrigerator 10 minutes before cutting.

Notes

From Mary Jo: I always brought these to the lab on my birthday as something different from all the cake that was showing up with all the March birthdays. OK, real reason, they’re sooooo easy. I submitted this recipe for the North Ottaway Community Hospital Laboratory cookbook (compiled by me before 1999).

Notes, Comments, and Memories

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