2 recipes found
1. Line a 9×13 inch baking dish with parchment paper.
2. Add the brown rice crisps to a large bowl.
3. In a medium pot, combine the honey and coconut oil. Bring to a boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Stir in the peanut butter, then add the bourbon (if using), and vanilla. Pour over the cereal. Stir well to combine. Spread the cereal out onto the prepared pan, packing it in tightly.
4. Melt together the chocolate and butterscotch chips in the microwave. Spread the chocolate over the bars. Place in the fridge to set, then slice and enjoy! Keep in the fridge.
Lightly grease a 9×13 pan with butter or oil.
In a large pot, heat corn syrup and sugar until dissolved – don’t boil or else your bars will be rock hard! When the sugar is dissolved, melt in the peanut butter and nutella. When melted, stir in the cereal. Stir until mixed and press into pan.
Melt chocolate chips and butterscotch chips (I usually use half a bag of each) in a double boiler, or over low heat. When smooth, spread over the tops of the bars and cool until frosting has set.