Rice Krispy bars, Scotcheroos

http://www.karosyrup.com/Recipe/Chocolate_Scotcheroos

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1 cup light corn syrup

1 cup sugar

1 cup creamy peanut butter

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

Directions:

Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; sir until evenly coated.

Pour into greased 13 x 9 inch pan and pat into place.

Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.

Cool at least 45 minutes, or until firm. Cut into bars.

Recipe note: almond butter may be substituted for the peanut butter.

Rice Krispie Treats, original recipe

INGREDIENTS

• 3 tablespoons butter
• 1 package (10 oz., about 40) JET-PUFFED Marshmallows
• OR
• 4 cups  Miniature Marshmallows
• 6 cups Rice Krispies

DIRECTIONS

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Rice Krispies cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Notes
-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container.
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

S'mores Rice Crispy Bars

http://www.tasteofhome.com/recipes/s-mores-crispy-bars?trkid=FBPAGE_TOH_20160612_Chocolate_Dessert_DetailPage
 TOTAL TIME: Prep: 15 min. + cooling

MAKES: 24 servings

Ingredients

• 1/4 cup butter, cubed
• 1 package (10-1/2 ounces) miniature marshmallows
• 6 cups Rice Krispies
• 1-1/2 cups crushed graham crackers
• 1 cup milk chocolate chips
• FROSTING:
• 3/4 cup butter, softened
• 1 cup confectioners' sugar
• 1 jar (7 ounces) marshmallow 
• creme
• TOPPING:
• 1/4 cup crushed graham crackers
• 2 milk chocolate candy bars (1.55 ounces each)

• Directions

  1. In a 6-qt. stockpot, melt butter over medium heat. Add marshmallows; cook and stir until melted. Remove from heat. Stir in cereal and crushed crackers. Fold in chocolate chips. Press into a greased 13 x 9-in. baking pan. Cool to room temperature.
  2. For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme on low speed just until blended. Spread over bars. Sprinkle crushed crackers over frosting. Cut into bars. Break each candy bar into 12 pieces; place a piece on each bar. Yield: 2 dozen.