After a brief quarter-life crisis, I’m back with Butterscotch Rice Krispie Treats, because sweets fix everything.
Hello! Remember me?
I don’t blame you, if you don’t. I did an amateur disappearing act over the last two months. Rather than bore you with the details (because let’s face it, you’re here for the sweets), it’s sufficient to say I got tied up in life, moving, and binge watching Sex and the City. But now, I’m back.
In April, I was charged with making my niece’s birthday cake, and I didn’t realize how much I missed baking until then. I arranged vanilla cupcakes to look like her cartoon BFF Princess Sofia. The second I powered on the Kitchen Aid mixer (not Patsy, but my sister’s did just fine), I remembered why I love baking so much. It gives me something to focus on, so all the stress and chaotic banter in my head quiets down for a bit. Oh, and at the end, you end up with a delicious treat.
Being mid-move doesn’t really lend itself to baking, so I waited until I was settled in my new place to start back up again. Of course, Patsy is featured prominently on the kitchen counter. My cake stands top the cabinets, poised to hold new creations. Most of my other baking gadgets are in my closet. I have too many cake pans, cupcake carriers, and french rolling pins to be contained in one kitchen. A problem I am happy to have.
I’m excited to break in my new kitchen but thought I should start out with something fairly low key. And by fairly low key, I mean something an 8-year-old could make with minimal supervision. My friend did me a big favor, so I thought it was only fair to repay her with one of her favorite treats, rice krispie treats to be exact. Then to be somewhat original, but still taking the recipe from Duff Bakes, I made Butterscotch Rice Krispie Treats. They’re so good and so easy to make. The perfect way to easy myself back in to the baking world. I promise more adventurous and original bakes are on the way, but for now I’m just happy to be back in a kitchen I can call my own.
- ½ cup unsalted butter
- ½ tsp. salt
- 4 cups mini marshmallows
- 1 ½ cups butterscotch chips
- ½ tsp. cinnamon
- 6 cups crispy rice cereal
- 2 Tbs. milk
- Line a 9 x 13-inch baking dish with parchment paper. Set aside.
- Over medium heat, melt butter in a medium-sized pot. If you want to add extra nuttiness, brown the butter. Let the butter melt completely and allow it to heat until it turns golden brown. Watch it carefully though. Butter goes from browned to burnt fast. If this is all too much, simply melt the butter and carry on.
- Add salt, cinnamon, marshmallows, and ½ cup of the butterscotch chips to melted butter. Gently stir until homogeneous.
- Pour butterscotch mixture over the cereal and stir until it’s evenly coated.
- Dump out the cereal into the prepared pan and press it into one even layer. Allow to cool for 20 minutes.
- While that cools, place the remaining butterscotch chips and milk in a microwave safe bowl. Microwave for 10 seconds at a time, stirring after until it’s completely smooth. Indulgently pour over rice krispies. Allow to set and cut into bars.