Rice Krispie Rollups, peanut butter, chocolate and butterscotch rolled up in marshmallow Rice Krispies!
I’ve tried this kind of baking for years and loved it but had never made it! This year was not going to pass me by without any of these roll ups!
With a hint of peanut butter and the satisfying crunch of Rice Krispie’s it’s no surprise why the kids were very eager to be my taste testers!
I literally gave them two trial run pieces, one on each half of a napkin and asked them to let me know which was their favourite! They seemed to take the task very seriously and both selected the same as the winner!
Personally I could have gone either way! Both were winners in my book!
One roll up was peanut butter, marshmallows and Rice Krispies with a Nutella and peanut butter filling. I LOVE NUTELLA! The Nutella filling stays pretty soft in this recipe so while delicious it was quite a bit of peanut butter taste!
The second rollup was the same Rice Krispie mixture but the filling was semi sweet chocolate chips and butterscotch chips.
The filling is more firm, and if your a butterscotch fan this one is delicious!
Tips and Tricks to making Rice Krispie Rollups
- I used the microwave, make sure to heat in small increments stirring between. I melted the marshmallows butter and peanut butter for 1 minute, stirred them another 1 minute in the microwave and it was melted. If it needs a bit longer try 30 second increments after so it doesn’t burn!
- Spray a parchment lined baking sheet with non stick spray and spread the Rice Krispie mixture evenly using a spatula or your hands to pack down. Spray your hands with a bit of cooking spray to keep the marshmallows from sticking to your hands!
- Let the Rice Krispies set up while melting the chocolate chips. Melt for 1 minute, stir, and melt again for another minute u til chocolate is smooth and no chips remain.
- Spread evenly over the Rice Krispies and use the parchment to help roll up the Rice Krispies starting on the long side.
- Chill for 1 hour before slicing in 1/2″ slices.
- Stack with wax paper between layers and freeze for up to two months! Thaw in the fridge before taking out and serving!
Try more Christmas Baking Recipes!
Old Fashioned Gingerbread Cookies
Peanut Butter Blossoms
Peanut Butter Crunch Balls
Ginger Molasses Cookies
Rice Krispie Rollups
Rice Krispies Rollups. Peanut butter, chocolate and butterscotch filling with crunch rice krispies and gooey marshmallows
Ingredients
- 1 bag mini marshmallows (250g/9oz)
- 1/4 cup butter
- 1/4 cup creamy peanut butter
- 6 cups Rice Krispies cereal
- 1-1/4 cups semi sweet chocolate chips
- 1/4 cup butterscotch chips
Instructions
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Place marshmallows, butter and peanut butter in a microwave safe bowl. Heat in the microwave for 1 minute. stir. Heat for another minute. If not all melted heat in 30 second increments until smooth.
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Add Rice Krispies into the marshmallow mixture and stir until combined.
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Line a cookie sheet ( 10"x15" with parchment paper and spray with non stick cooking spray. Spread the Rice Krispies evenly and pack down using a spatula or your hands. (spray your hands with a bit of non stick spray as well to keep from sticking!)
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Heat semi sweet chocolate chips and butter scotch chips in a microwave safe dish 1 minute at a time stirring between until melted. Mine took 2 minutes.
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Spread over the Rice Krispies and using the parchment to lift the edge roll the Rice Krispies into a log starting at the long side.
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Place in the fridge for 1 hour before slicing 1/2" thick slices. Serve immediately or they can be layered in a freezer safe container separated by wax paper and frozen for up to 2 months!
Thaw in the fridge before bringing fully to room temperature!
