Butterscotch Buddies came to me after I wrestled with the Scotcheroos bar cookie recipe.
The Scotcheroos recipe was tasty but produced awfully chewy, tough cereal bars. The texture was wrong.
I thought maybe if I made the cereal base with a traditional crispy rice and marshmallow bar recipe, it would be better.
The problem was that our grocery store didn’t have gluten-free crispy rice cereal. They only had rice squares cereal. The bigger rice pieces just didn’t work well as a base.
So, as I looked over the Muddy Buddie recipe on the box, I thought maybe I could combine the butterscotch flavor with the chocolate-peanut butter cereal treat.
Success!
Best of all, like the traditional Scotcheroos, this recipe is gluten-free.
Here’s the recipe. I think it’s perfect for a Valentine’s Day treat because it fairly easy, sweet and delicious. You can also use this as a part of our yummy Bunny Bait snack mix.
Butterscotch Muddy Buddies
Ingredients
- 9 c. Rice squares cereal gluten-free
- ¼ c. butter salted
- ½ c. peanut butter
- ½ c. dark chocolate chips gluten-free
- ½ c. butterscotch chips gluten-free
- ½ tsp. vanilla
- ½ tsp. butter-flavored extract optional
- 1 ½ c. powdered sugar
Instructions
- Measure rice cereal into a large mixing bowl.
- In another bowl, microwave butter, peanut butter, and both chips for 1-2 minutes. Stir until all ingredients are melted and blended.
- Blend in extracts.
- Pour melted mixture over cereal and gently toss until thoroughly coated.
- Scoop (in batches) coated cereal into a gallon zip lock bag and add some powdered sugar. Shake to coat with the sugar, then pour onto wax paper to allow the mix to dry.
- Store in covered, air-tight container.
