No-Bake Peanut Butter Butterscotch Crisp Cookies
Sometimes it’s nice to slow life down just a little bit. Stop and smell the roses. Doesn’t it feel like we’re always rushing somewhere? Or rushing to get something done, so we can move on to the next thing or hurry out the door? I feel like life moves way too fast in our uber-ambitious culture. For instance, I have been eating Smucker’s natural peanut butter (the chunky variety, thank-you-very-much) for at least 6 months now. Almost every day I open that jar. Can you believe it was only yesterday that I realized there was a recipe on the lid?? Talk about not paying attention! The silver lining? It was a great recipe, one I could whip up in record time, and share with you today. I know how much you all love the original no-bake cookies, and figured you would really like this one!
Just like regular no-bakes, all you have to do is melt the ingredients together, stir in the mix-ins, scoop onto a sheet, and then chill until they’re set! Easy peasy! It’s a great recipe to make with kids, too.
The original recipe called for chow mein noodles, but I’m all about maximizing my pantry and since I had a half-full box of Rice Krispies leftover from some other recipe, I decided to make the swap. Plus, pretty much anything with that characteristic crunch turns out fantastic! I can see myself doing some serious experimenting with this base recipe – swapping out the butterscotch for things like chocolate, toffee, maybe those mint chocolate chips around the holidays? Loads of possibilities!
Do you have a favorite no-bake recipe?
One year ago: Gingered Carrot Cake Cookies
Two years ago: Peanut Butter and Jelly Bars
Three years ago: The Chocolate Chip Cookie
An easy recipe for no bake cookies
1. Line two baking sheets with parchment paper; set aside.
2. In a medium saucepan combine the peanut butter, butterscotch chips and white chocolate chips over low heat, stirring occasionally until completely melted and smooth.
3. Stir in the peanuts and Rice Krispies cereal. Drop mounds (about 2 tablespoons each) onto the parchment-lined baking sheets. (You could also use a medium-size cookie scoop.) Chill until set, about 1 hour. Store in an airtight container at room temperature or in the refrigerator.
Saturated fat: 3g
Vitamin A: 215%
Vitamin C: 1.9%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!