Peanut Butter Crispy Rice Cookies – a delicious recipe with sugar, corn syrup, peanut butter, crispy rice cereal, chocolate chips, butterscotch chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a saucepan over medium heat, combine the sugar, corn syrup and peanut butter until melted together.
2
Bring to a boil for a short time so the peanut butter mixes with the corn syrup.
3
(If you cook too long it will reach a candy state and cookies will be difficult to bite into.)
4
Remove from the heat and pour over 6 cups crispy rice cereal in a large bowl.
5
Mix well.
6
Spray a baking dish with cooking spray and press the cereal mixture evenly into the baking dish.
7
Melt chocolate chips and butterscotch chips together in a double boiler.
8
Spread the chocolate and butterscotch mixture over the cereal and refrigerate until top hardens.
9
Remove from the refrigerator 10 minutes before cutting.
10
Cut into squares when ready to serve.
11
I prefer to serve these at room temperature once the top is hardened.
1913
kcal
Calories
61
g
Fat
308
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup sugar, 1 cup corn syrup, 1 cup peanut butter, 6 cups crispy rice cereal, and more.
Yes, Peanut Butter Crispy Rice Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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