A "healthier" version of your favorite childhood snack - using honey instead of corn syrup! The irresistible topping doesn't change a bit: milk chocolate swirls with butterscotch for the perfect topping on the peanut butter bars!
In a large saucepan over medium heat, melt together the honey and sugar, whisking frequently until dissolved together, for approximately 3-4 minutes. Do not boil it, or it will get too hard once cooled, simply melt the two together.
¾ cup honey, ¾ cup sugar
Add peanut butter and melt until smooth. Stir in vanilla extract, if using.
1 ½ cups creamy peanut butter, ½ teaspoon vanilla extract
Add in Rice Krispies and stir in until completely coated.
6 cups rice krispies cereal
Spread evenly in a 9x13 pan; let cool completely. You can place in the fridge or let cool at room temperature.
Using a saucepan or microwave-safe bowl, melt milk chocolate chips and butterscotch chips with oil.
Spread melted chocolate on cooled Krispie treats. Sprinkle with salt flakes if desired. Let the topping cool completely so it hardens before cutting and serving. To speed up the process, you can place them in the fridge, but I recommend letting them come to room temperature again before serving.
Sea salt flakes
Notes
Vanilla Extract: Sometimes I use vanilla extract, other times I don't. I don't think it makes a huge difference, which is why I'm leaving that up to your tastebuds.
Microwaving chocolate: If you're microwaving the chips, use 30-second intervals and stir in between to ensure chips don't burn.
Oil: Using oil in the chocolate topping helps to smooth out the melted chips and keeps the chocolate shiny and easy to eat when chilled. It can be made without if you really prefer, but I do recommend using it!