Amped Up Rice Krispies Treats
You know how certain foods can just take you back. Whether it’s to a time or place, sometimes even the scent of a food can really trigger a memory. One random memory I have is eating applesauce to the tune of Jeopardy. Every time I see a jar of applesauce, that song just runs through my head. I think it’s because Jeopardy was on around dinner time growing up. And I hated applesauce. Blech. But my sister Brooke loved it. She ate it by itself, one her hamburgers, on her spaghetti. She’s weird.
Anyways, the whole reason for my tangent was thinking how Rice Krispies treats take us all back to our childhood. But these Amped Up Rice Krispies Treats, a family recipe from my friend Cara, really kick things up a notch by adding a variety of flavors all into one bite. I threw some cinnamon chips into the mix because I had some on hand. I loved the combination of butterscotch, cinnamon, and chocolate.
Two Years Ago: Butternut Squash and Spinach Casserole
Four Years Ago: White Chocolate Mocha Cupcakes – take two
Amped Up Rice Krispies Treats
Ingredients:
2 cups (1 12oz bag) butterscotch chips
1 cup cinnamon chips
1 1/2 cups creamy peanut butter
12 cups (1 12oz box) crisp rice cereal
4 cups semi-sweet chocolate chips
1/2 cup butter, cubed
2 cups powdered sugar
4 Tbsp water
Directions:
Line the bottom of a 9×13 pan with parchment paper and spray the sides of the pan with nonstick cooking spray.
In a large saucepan over medium-low heat, melt the butterscotch chips, cinnamon chips, and peanut butter, stirring. When smooth, remove from heat and add the crisp rice cereal. Stir to coat. Place half of the cereal mixture into the pan and pat down evenly. Place in the refrigerator to let it firm up a bit while preparing the chocolate.
Place the chocolate chips and butter in a microwave safe bowl. Melt together in the microwave over medium-low heat, stirring every 60-90 seconds, until smooth. Mix in the powdered sugar and water.
Spread the chocolate evenly over the cereal layer in the pan, then gently pat the remaining cereal mixture evenly on top. Refrigerate for at least two hours, then cut into squares with a sharp knife.
Recipe from Cara's Cravings
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Oo those look amazing! I haven’t been to your website in awhile. I love the new look! I actually said Mmmmmm out loud as I clicked on the link. LOL
beantownbaker — January 8th, 2013 @ 12:14 pm
Welcome back! Glad you enjoy the new look. These cookies are definitely MMMmmm! In fact, I brought one in my lunch today 🙂
I just subscribed by email. I use your recipes all of the time!
beantownbaker — January 8th, 2013 @ 8:43 pm
What a great idea. I always forget about that feature 🙂
I can’t get enough peppermint, even after the holidays! I make a similar cookie, but love that you added white chocolate in for these 🙂
beantownbaker — January 8th, 2013 @ 8:44 pm
Peppermint is definitely one of my favorite flavors. I loved the candy pieces that were on the edges of these cookies and got all crispy!
I didn’t get to decorate the house or get a tree… I have a feeling I may go overboard next Christmas. Hope you guys are settling in!
beantownbaker — January 8th, 2013 @ 8:44 pm
I already got Hubby agree to two trees next year! hope the new house is going well for you guys.
Kind of sad that I have to wait another 9-10 months before it becomes socially acceptable to make these….
beantownbaker — January 8th, 2013 @ 8:45 pm
It’s still winter, so it’s definitely still acceptable in my book!
great tip on the candy canes! what a fabulous way to break in the new oven 🙂
These cookies look so yummy, what a great idea with candy canes