Chocolate Topped Rice Krispie Bars

Back in 2011, I asked Mom (Gail Lee Martin) to send me some recipes that I could put online for her. Here’s one she sent me:

“It is time to take the plain Rice Krispie bar recipe to the next level. Even though Rice Krispie bars are delicious, these chocolate-covered Rice Krispie bars are one step above delicious.

Rice Krispie bars are easy to make but these are easier than ever. With the use of the microwave, this is a quick bar recipe.”

Chocolate Topped Rice Krispie Bars

Difficulty: Easy

Things You’ll Need:

1 cup sugar

1 cup Karo syrup

1 1/2 cup smooth peanut butter

6 cups Rice Krispies cereal

1 cup semi sweet chocolate chips

1 cup butterscotch chips

9″ x 13″ pan

Pour the Rice Krispies into the 9″ x 13″ dish. In a saucepan, combine the sugar and the Karo syrup. Bring it to a boil, stirring frequently.

Take the pan off the heat and add the peanut butter to the mixture. Stir until smooth. Pour mixture over Rice Krispies and mix. Spread the mixture to fill the 9″ x 13″ pan evenly.

Put both the chocolate chips and the butterscotch chips into a microwave safe bowl together. Place it in the microwave, and heat on high for one minute. Stir the mixture and continue heating at 30-second intervals until all chips are melted. Pour over the bars to cover evenly.

I looked around online and didn’t find the exact recipe, so not sure where Mom discovered it. Most of the recipes used a double-boiler to melt the chocolate chips. I like the quick, microwave method she put in the recipe.

I don’t remember Mom making Rice Krispie bars for us when we were kids. We used to get our peanut butter in a small metal bucket that weighed 5 pounds. The oil would rise to the top, so you had to stir the peanut butter up before using it.

Dress up rice krispie bars with peanut butter and chocolate chips.

Shedd’s peanut butter tin bucket from the 1950s

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