Name: Butterbeer Crispy Rice Treats
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 16 servings
Ingredients: 3 tablespoons unsalted butter; 1/4 cup packed dark brown sugar; 1/4 cup heavy cream; 1 tablespoon butterscotch chips; 1/4 teaspoon kosher salt; Nonstick cooking spray; 6 tablespoons unsalted butter; One 10-ounce bag mini marshmallows; 1 teaspoon pure vanilla extract; 1/2 teaspoon kosher salt; 4 cups crispy rice cereal; 2 cups toasted honey-nut oat cereal; 1/2 cup butterscotch chips; White and gold sprinkles, for decorating

Directions

Special equipment:

a small disposable piping bag or resealable plastic bag

For the butterscotch sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar, cream, butterscotch chips and salt. Bring to a boil, whisking to combine. Reduce to a simmer and cook until thickened and syrupy, 1 to 2 minutes. Remove from the heat and cool to room temperature; the sauce will thicken as it cools. Transfer the sauce to a small disposable piping bag or resealable plastic bag.
For the rice treats: Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with foil, leaving a 2-inch overhang on 2 sides. Coat the foil with cooking spray.
Melt the butter in a large pot over medium heat. Add the marshmallows and stir with a rubber spatula until melted. Remove from the heat and stir in the vanilla and salt. Working quickly, add the rice and oat cereals and stir to coat. Stir in the butterscotch chips. Scrape the mixture into the prepared pan and press until flat and even on top. (If using your hands, spray them with a little cooking spray to keep them from sticking.)
Snip off the tip of the piping bag or a corner of the resealable plastic bag. Drizzle the butterscotch sauce over top (you will not use all of it). Decorate with sprinkles. Let cool until firm, about 30 minutes, then remove from the pan using the foil overhang and cut into 16 squares. Serve immediately or store in an airtight container at room temperature for up to 3 days.