I call these rice krispies "Pittsburgh-style" because I'm from that area of the world, and when I moved away from there, I discovered not many people knew about these!
Looking back, I thought these were the only kind of rice krispies for a LONG time!
I love them, they're affordable to make, and they're easy. What more could you ask for??
Pittsburgh-style Rice Krispie Treats
(Source: Moi)
(Original recipe makes 1 8"x8" pan)
1 - 6oz. butterscotch chips/morsels (you can also use peanut butter morsels)
1 - 6oz. milk chocolate chips/morsels
1/2 cup peanut butter
4 cups rice krispie cereal
1 tbsp. water
Directions
- Melt the butterscotch morsels and the peanut butter in a non-stick pan over low heat, stirring occasionally.
- Pour the butterscotch-peanut butter mixture over the rice krispie cereal in a bowl, mixing until completely coated.
- Press 1/2 of the rice krispie/butterscotch-peanut butter mixture into an 8x8 pan with a fork, then (the first time you do this, you may be tempted to press with your fingers. don't. seriously. use the fork.)
- Refrigerate your 8x8 pan with 1/2 the butterscotch rice krispies.
- Melt chocolate morsels with the water over low heat in a non-stick pan.
- Pull your 8x8 pan out of the refrigerator and spread the chocolate over the layer of rice krispies.
- Refrigerate again for 5 minutes
- Press the other 1/2 of the rice krispie mixture on top of the chocolate-water mix
- Refrigerate for 45 minutes to an hour.
- Remove from the fridge, cut into squares, and serve. I recommend pulling them out 10 minutes or so before you serve them, so the chocolate layer isn't rock hard.
- Refrigerate any leftovers
6 comments:
Kelly - you are my hero! My mom used to make these all of the time, and when she died I thought I had lost them forever. I always knew it was butterscotch, peanut butter and chocolate, but I wasn't sure about quantities or any other potential ingredients.
Thank you Thank you Thank you! And my family (sisters, brother and father) thank you too. It brings mom back to us in a fabulous way!
THANK YOU!!! I have been known for these for ages, but over the last few years of school and health issues, I haven't done much cookie or dessert making, and somehow lost the recipe! Thanks for posting this, it does seem to be more of a midwest/mideast kind of thing (I'm from Ohio). My aunt (who has been known to hoard a whole pan at family gatherings) will thank you, as will my nieces and nephews I am now introducing this to.
Sue, Clearwater, FL
OMG...I've been searching for this childhood recipe forever. Thank you so much...you've made my day and my holiday. I'm off to the supermarket now. Have a peaceful new year Kelly.
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The recipe that I have for this calls for 1/2 cup of confectioners sugar and 2 tablespoons of butter in the chocolate sauce in addition to the chocolate and water to make it more like a fudge. The rest is exactly the same though.
DO NOT add water to the chocolate chips..doing so will cause the chocolate to seize.
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