You may remember the Rice Krispie treats that I made for the Twelve Cookies of Christmas series last year. Well, this is a different spin on those treats.
These treats, though, are a good combination of sweet and salty. Add more pretzel pieces if you want to have more salt.
I just want you to make these and enjoy them, and I want you to enjoy the photos, so I’m going to make this post short and sweet.
115g unsalted butter
200g dark chocolate
125g rice krispies/puffed rice
150g mini pretzels, crushed into small pieces
150g butterscotch chips
- Grease and line a 20 x 20cm baking tray.
- Fill a saucepan with a bit of water, and set over a medium heat. Place a large heat-proof bowl over the simmering water. Add the chocolate and butter to the bowl, and allow to melt in the bain-marie. Once melted, remove from the heat.
- Add the rice krispies, pretzel pieces and 100g of the butterscotch chips to the bowl, mix it all until well combined. Add to the baking tray and flatten out. Sprinkle the remaining butterscotch chips over the top and push them in slightly, so that they stick.
- Cover the baking tray with cling film/a lid for the tray, and place in the fridge for at least 3 hours, until the chocolate is fully set. Slice into squares and serve.