Don’t make the mistake I made with these No-Bake Rice Krispy Butterscotch Bars. Cut them into bars and not bite size candies. They are dangerous, very dangerous if you cut them into pop able candies.

I made a pecan pie for Thanksgiving and one ingredient it required was corn syrup. It only required a little so I was left with this bottle and I had no idea what to do with it. Through it out? The Scotch-Irish in me couldn’t bare to do that. Fortunately the brand of corn syrup I purchased, Karo, had a QR code on the back of the bottle with a link to recipes to use their product. I found this recipe for No-Bake Butterscotch Bars.

My wife and I don’t eat a lot of sweets or desserts but we had family coming in town for the holidays so this recipe was a no brainer. I only have the one picture because, as stated above, I cut the bars into quarters and they disappeared… quickly. The recipe is super easy and quick and so delicious.

Ingredients for No-Bake Rice Krispy Butterscotch Bars

• 1 cup Karo^® Light Corn Syrup
• 1 cup sugar
• 1 cup creamy peanut butter
• 6 cups Rice Krispies
• 1 cup dark chocolate chips
• 1 cup butterscotch chips

How to make No-Bake Rice Krispy Butterscotch Bars

• Heat a medium sauce pan over medium heat with the corn syrup and sugar. Stir together and bring to a boil. Remove from heat and stir in peanut butter to combine.
• In a large mixing bowl, add the Rice Krispies and pour in the peanut butter, corn syrup and sugar mixture. Mix to completely combine.
• Spray a 13×9 Pyrex baking dish with non-stick spray. Add the Rice Krispy mixture to the dish and spread out evenly.
• In a small sauce pan add the dark chocolate and butterscotch chip and slowly heat over low heat. Stir the mixture constantly until smooth and melted.
• Pour the chocolate and butterscotch mixture over the Rice Krispy mixture. Smooth evenly.
• Allow to setup for at least 45 minutes, or until firm.
• Cut into bars then cut bars into quarters and enjoy.