One day I sent hubby to the store to buy Rice Krispie cereal for my Chocolate Rice Krispie Bowl with Whipped Peanut Butter Dip. He came back with the generic store “puffed rice cereal”. On the side of this box was the recipe below. Since I had leftover puffed rice cereal and similar ingredients from my intended recipe, I made a batch.
The recipe had no name, so judging by the amazing flavor profile, I decided to call them Million Dollar Bars! I had made peanut butter Rice Krispie treats before, but this recipe didn’t have any marshmallows and instead used light corn syrup and sugar to achieve the chewy binding factor. I added vanilla to the mix to heighten the flavor profile. Since then, I’ve seen similar bars using butterscotch in addition to chocolate. For me, the peanut butter and chocolate are plenty rich. I might even use a bitter dark chocolate next time I make them. I also learned just a few weeks ago (don’t judge) that if you replace the peanut butter for butterscotch, they are called Scotcharoos!
One thing is for sure, Million Dollar Bars are a hit!
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- 3/4 cup light corn syrup
- 1/2 cup sugar
- 3/4 cup peanut butter
- 1 teaspoon vanilla
- 4 1/2 cups Rice Krispie cereal
- 8 ounce bag semi-sweet chocolate chips
- 1 tablespoon butter
- Cooking spray
- Coat a 9x13 baking dish with cooking spray, set aside.
- In a medium saucepan, stir together light corn syrup and sugar, cooking until sugar dissolves and starts to boil.
- Remove from heat, stirring in peanut butter and vanilla until smooth.
- Fold in Rice Krispie cereal until entirely coated. Press into prepared pan.
- Melt chocolate and butter in microwave on 30 second intervals, stirring between each, until smooth.
- Pour over Rice Krispie mixture and place into the refrigerator to set.
- Remove after chocolate topping has hardened. Cut into squares. Serve and store at room temperature.