Crunchy Peanut Chocolate Squares

    (13)
    1 hour 30 min

    These squares are the perfect treat for kids (and the kid in you). Chocolate fudge is sandwiched between two layers of butterscotch-peanut coated rice krispies.


    12 people made this

    Ingredients
    Makes: 24 squares

    • 450g butterscotch chips
    • 260g smooth peanut butter
    • 225g crispy rice cereal, such as Rice Krispies
    • 340g plain chocolate chips
    • 60g butter or margarine
    • 120g icing sugar
    • 2 tablespoons water

    Method
    Prep:20min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr30min 

    1. Butter a 20x30cm baking dish. In a large saucepan, melt the butterscotch chips with the peanut butter, stirring frequently until smooth. Stir in the crispy rice cereal. Press half of the cereal mixture into the bottom of the prepared tin.
    2. In the top of a double boiler, melt chocolate chips and butter together, stirring occasionally. Mix in icing sugar and water, and stir until smooth. Spread the chocolate mixture evenly over the cereal layer in the tin. Top with the remaining cereal mixture and press down lightly. Cover and chill for about 1 hour before cutting into squares.

    Butterscotch chips

    Are also known as butterscotch morsels and can be purchased online.

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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (11)

    by
    12

    We've been enjoying this recipe for 30+ years -- we begged my mom to make them when we were kids, and now my son and niece beg for them! The recipe used to be on the chips bag, but I haven't seen it there in years. It IS rich, but it is also soooo good! The only change I'd make, just to make the prep easier: Instead of a double boiler, just combine the chocolate chips, confectioner's sugar, butter (cut into bits) and water in a medium size glass bowl. (I use a 4-cup glass pyrex measuring cup.) Stir to combine, then microwave on high for 1 min. Stir again, and microwave an additional minute. Stir til chips melt and mixture is smooth, then spread immediately. Like other fudge, if you stir too long, it will get too thick to easily spread. Also, refrigerating the krispies while you prepare the fudge layer makes it much easier to spread the fudge over them. We keep ours in the fridge after they're made and take squares out as we want them. They hold together better and the taste is much better chilled than room temp.  -  10 Jan 2004  (Review from Allrecipes US | Canada)

    by
    8

    This recipe brought words to my husband's mouth that I never thought I would hear, "They are too sweet." These are very rich and very sweet and you will have to cut them into very small bars. Don't get me wrong, they are good, but will give you a sugar rush from the Gods if you eat too many. I also hated that I dirtied so many dishes just to make rice crispy treats. I probably won't make again.  -  29 May 2003  (Review from Allrecipes US | Canada)

    by
    3

    This is my all time favorite "christmas cookie". Because they are so rich we only make them once a year. This has been a family tradition with my mother and I for 26 yrs and now my daughter and I have taken it over.  -  07 Jan 2009  (Review from Allrecipes US | Canada)

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