Are you ready to make one of the most addicting dessert bars ever? These Governor Bars (I have no clue where this title came from) have definitely become my favorite in just the short weeks since Thanksgiving break. When I was back in Chicago visiting friends, we had a cookie exchange party and this was one of the contributions. I fell in love instantly.
Although I know that I have had these before as a child, I never made them myself or even remember having them as an adult. I’m glad to tap back into my childhood once again, and now just make them whenever I want. :)
This is also one of the recipes we made together when I had the college group girls over to bake Christmas treats. It was a perfect addition to the list as it doesn’t include using the oven, allowing us to bake other yummy cookies. And, of course you know I can’t resist chocolate and peanut butter together, especially when butterscotch is also involved!!
Governor Bars (Scotcheroos)
Yield: 30 bars
6 cups Kellogg’s Rice Krispies (or generic brand)
1 cup peanut butter
1 cup honey
1 cup sugar
12 ounce bag semi-sweet chocolate chips
12 oz bag butterscotch chips
Place Rice Krispies and peanut butter in a large mixing bowl. Do not mix together yet; set aside.
Heat the honey and sugar in a medium sauce pan until it is just boiling. Immediately remove from heat and pour into the bowl with the Rice Krispies and peanut butter. Mix with a wooden spoon until combined. Lightly press the mixture into a greased 13- x 9- inch pan.
Melt the chocolate chips and butterscotch chips in a microwave safe bowl for about one minute, stirring every 30 seconds. Stir until melted and smooth. Spread evenly on top of the Rice Krispies. Let cool until hardened before slicing into bars.
Source: Kara Conrad, friend of Pennies on a Platter