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Sugar cookies, chocolate chip cookies, oatmeal raisin cookies, those random ones grandma makes and you’re really not sure what’s in them but you eat them anyway cookies.
Every holiday season, I eat more cookies than my stomach can hold, my mouth can chew and my taste buds can handle. I try the one with the icing and then I see one with what I think looks like chocolate and say “why not?”. I have some at the office when co-workers bring them in and some at the holiday party when everyone else is focusing on getting drinks before they run out.
(Remember this is a no judging zone..)
But while cookies may be a normal for most, my family is anything but normal…especially around the holidays. Most families make hams or turkey for their Christmas dinner, mine is all about the roast beef and chicken. Some have traditions or playing rob your neighbor, mine decided to play “shock your neighbor” last year with a shock bar. See, I told you we’re (not) normal…but I wouldn’t have it any other way including our not so normal delicious desserts.
You know those family recipes that have been passed down from generation to generation and the recipe card has been spilled on so many times that it’s a good thing you have it memorized by heart, that’s this recipe. We don’t really have a formal name for it so I’m going to call it Rice Krispies Fudge Bars, the perfect holiday treat that is simple and easy with no baking required and just a few ingredients including Kellogg’s® Rice Krispies® from Walmart. Find a location near you here. These spin off a classic Rice Krispies treat are perfect to bring to the holiday party or an easy activity to make with children from wide range of ages and enjoyed by people of all ages.
OK now to the recipe, but don’t say I didn’t warn you about how addicting they are.
- 1 12 oz. pkg butterscotch chips
- 1 cup peanut butter (non-natural)
- 8 cups Kellogg’s® Rice Krispies®
- 1 12 oz. pkg chocolate chips (any kind, I prefer semi-sweet)
- 4 Tbs. butter
- 1 cup powder sugar
- 2 Tbs. water
- 1 cup powder sugar
- 1/4 tsp vanilla
- 2 Tbs. milk (any kind)
- Red coloring and sprinkles (optional)
- Spray and line 9 x 13 baking pan with parchment paper and non-stick cooking spray. Set aside.
- In a small pot, melt butterscotch chips and peanut buter on low heat until smooth.
- Measure Kellogg’s® Rice Krispies® out in a large mixing bowl and pour peanut butter mixture over, mixing until completely coated.
- Pour half of mixture into lined baking pan for first layer. Use a piece of wax paper to press down firmly over top to compact the layer. Chill in refrigerator while making next layer.
- In a medium pot, combine chocolate chips, butter, powder sugar and water. Stir until melted and smooth. (Mixture will be very thick. Add powder sugar last, after everything else is melted and smooth)
- Remove pan from refrigerator and pour fudge layer over top. The mixture will stick to the Rice Krispies mixture, use wax paper to push and spread it out.
- Lastly, add final layer of Rice Krispies mixture over the fudge and press down firmly with wax paper.
- Whisk together all ingredients until smooth and add more powder sugar as needed until preferred consistency.
- Add food coloring for a fun holiday look and place into a piping bag or ziploc bag with corner cut off.
- Once treats are cooled and hardened, remove from pan and cut into squares before icing.
- Ice as preferred, add sprinkles on top and enjoy!
- Keep refrigerated
What are your favorite non-cookie holiday recipes? Any crowd pleasers that you get asked to bring again every year?