A Sunday afternoon experiment in the kitchen that turned out delicious!
Butterscotch Pretzel Rice Crispie Treats
1/4 c. butter
1 tbsp. coconut oil
1 bag of mini marshmallows
1/2 c. butterscotch chips
2 c. rice crispies
2 1/2 to 3 c. pretzels (use gluten free if desired)
Melt butter in a large pan over medium heat. While it’s melting, grease an 8×8 glass baking dish with the coconut oil and set aside. Put pretzels in a large ziploc bag and lay flat on the counter. Crush using a rolling pin on the outside of the bag. You want 2 cups of small pieces (not powder). Set aside. When butter is melted, add mini marshmallows to the pan and stir. When the marshmallows are almost melted, add the butterscotch chips and continue to stir. Reduce heat to low. When the mixture is melted, add the rice crispies and the pretzel pieces. Stir until combined. Spoon the mixture into the greased pan, and don’t forget to turn off the stove! Let set to harden about 15 minutes before cutting and serving. Enjoy!
Christmas Option: sprinkle red and green sprinkles on top just after spooning into the pan, while still warm.