Being that it is so similar to caramel in flavour, it’s no wonder I love butterscotch. I found these butterscotch chips at an American Specialities store here in Auckland and despite their $7.50 price tag for a 340g bag, I just had to buy them. Originally I intended to make cookies (and I still will with the remainder of my packet), but there was a recipe on the back of the bag that was crying out to be tried. A childhood favourite for me was definitely Rice Bubble Square and it was one thing I remember making every Summer on our annual camping trip with my grandparents in the camp-ground kitchen. As an adult, I still can’t say no to a piece of that delicious square. It is similar to the American version that is Rice Krispy Treats, but so much better in my opinion.
This Peanut Butterscotch Krispie is a take on that same idea. You melt the butterscotch chips with peanut butter until you have a creamy concoction and add in the ‘dry’ ingredients. I adapted the recipe on the packet to create what I knew I would enjoy. The finished product is a crispy, full of flavour slice that adults and kids alike will appreciate. Butterscotch and peanut butter are mature enough flavours and the combination of the two, with whole roasted peanuts ensures there won’t be much of this left on the plate, if any. Perfect as party fare, or a lunchbox filler, I guarantee you’ll enjoy this scrumptious slice.
- 170g Guittard Butterscotch Chips (half a packet)
- 6 T peanut butter (crunchy or smooth)
- 3 T desiccated coconut
- 3 C rice bubbles
- 3/4 C roasted peanuts
- Grease a 20cm x 20cm lamington tin and line with baking paper so it hangs over the end and can be lifted out later. Set aside.
- Combine butterscotch chips and peanut butter in a large pot over low-medium heat. Stir well until melted and combined.
- Gently stir in the rice bubbles, coconut and roasted peanuts.
- Pour into the prepared tin and spread until evenly distributed.
- Refrigerate for 15-25 minutes. Remove from the tin using the overhanging paper and cut carefully into squares.
- Store in an airtight container at room temperature.
- If you leave in the fridge too long, it becomes quite difficult to cut without it breaking so ensure it's set enough to remove from the tin, but not completely set to breaking point.