Swirled Chocolate Butterscotch Bars
Okay, gang…this is one of the simplest, no-bake desserts EVER and it’s so tasty, you won’t believe it! And how about that swirled design on the top? I just love it!
And you will love it, too! It reminds me a bit of an upscale Rice Krispy Treat, but no Rice Krispies or marshmallows. Go figure…but it’s just delish!
You melt together peanut butter, butterscotch chips and honey. Add corn flakes to the mix and spread it in your pan.
The chocolate gets melted and poured over the base. Some butterscotch chips get melted and swirled into the chocolate. The whole glorious concoction goes into the fridge for some chill time. Sprinkle some flaky salt and eat the whole pan yourself. Okay, maybe that’s ill-advised, but you’ll want to!
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Swirled Chocolate Butterscotch Bars
Makes: 20 bars
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes plus chill time 1 hour
Ingredients
- 1 cup honey
- 3/4 cup creamy peanut butter
- 1 & 1/4 cups butterscotch chips
- 1 tsp vanilla extract
- 6 cups corn flakes cereal
- 4 cups semi-sweet or dark chocolate (use closer to 5 cups for a THICK layer)
- 1 tbsp plus 1 tsp coconut oil
- flaky sea salt
Instructions
Line a 9×13-inch baking pan with parchment paper.
In a large pot over low heat, melt together the honey, peanut butter, and 3/4 cup butterscotch chips until melted smooth, about 5 minutes, stirring often. Remove from the heat. Add the vanilla, then stir in the corn flakes, tossing to combine. Spread the mix out into the prepared pan.
Melt the chocolate and 1 tablespoon coconut oil together in the microwave until melted. Pour the melted chocolate over the bars, spreading in an even layer.
Melt the remaining 1/2 cup butterscotch chips and 1 teaspoon coconut oil together in the microwave, stirring every 30 seconds until melted. Spoon small teaspoon-size dollops of butterscotch onto the chocolate. Using a wooden skewer or the tip of a knife, gently swirl the butterscotch in a circular motion through the chocolate.
Transfer the bars to the fridge and chill 1 hour, until set. Top with salt, if desired. Let the bars sit at room temp 15-20 minutes before cutting, then cut into bars. Keep in the fridge until ready to serve.
Recipe from Half Baked Harvest
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