I left work last night at 6:30 and didn't get home till around 7:30. There were two accidents on my way home. This is a pretty stressful time at work. October 15th is our second biggest tax filing deadline (well, maybe third... March 15, might be the second). Monday night when I get home from work, I'll be a happy camper.
So, last night, I was craving something sweet, but it had to be something easy. So, I opted to make Peanut Butter Rice Krispie Treats. As I was stirring the sugar on the stovetop, I started to think about a butterscotch and chocolate topping that I saw for one of the peanut butter rice krispie treats recipes... and so I decided to melt some chocolate chips and butterscotch chips to pour on top, sort of like an icing (but better). I ate a couple last night while they were still gooey and warm (YUM), and then also again this morning, after they had firmed up. They remind me so much of a whatchamacallit candy bar, that I've decided to change the name. I'm calling them whatchamacallits.
These are so freaking simple, take about 10 minutes and are so delicious.
This is half batch, I put in an 8x8 square pan.
1/2 cup light brown sugar
1/2 cup white corn syrup
1/2 cup peanut butter
3 cups Rice Krispies Cereal
1/2 cup semi-sweet chocolate chips
1/2 cup butterscotch chips
Measure out the rice krispies in a large bowl, set aside.
Combine brown sugar and corn syrup in a medium saucepan and cook on medium heat till mixture begins to bubble on top.
Take off heat and stir in peanut butter.
Add mixture to the rice krispies and stir until all the krispies are coated, then pour into an 8x8 greased dish. Smooth over with spatula and press down kind of firmly into pan. Set aside.
Melt chocolate chips and butterscotch chips together in the microwave slowly until melted. (Make sure you check on it every few seconds, to keep it from burning). Stir chips together well and then pour onto the rice krispies and spread over like icing.
It will take the icing awhile to set up, but it eventually did (overnight).