Eric Akis Butterscotch Crispy Bar

This recipe is from Butter Baked Goods: Nostalgic Recipes from a Little Neighborhood Bakery (Appetite by Random House, $35).

Author Rosie Daykin says this bar is a fun take on the traditional Rice Krispies Treat. They set up nice and firm, which makes them great travellers. Perfect for kids’ lunches or as a little something to stash in the bottom of your bag.

And what could be better than rooting around in your handbag, searching for your car keys, only to discover a Butterscotch Crispy Bar?

Makes: 32 bars

8 cups Rice Krispies

1 cup dark brown sugar

1 cup dark corn syrup

1 cup plus 1 Tbsp butter

2 1/4 cups butterscotch chips

1 cup dark chocolate chips

You will need:

• (9x9-inch) pan buttered and lined with parchment paper
• small piping bag fitted with a small round tip (optional)

1. Place the Rice Krispies in a large mixing bowl and set aside.

2. In a medium saucepan over medium-high heat, combine the sugar, corn syrup and 1 cup of the butter. Bring to a boil and then remove the pan from the heat. Add 2 cups of butter- scotch chips and stir until completely melted.

3. Pour the butterscotch mixture over the Rice Krispies and mix well. Press the cereal mixture into the prepared pan firmly and evenly. Set aside.

4. In a double boiler, or in a heatproof bowl set over a saucepan of simmering water, melt the dark chocolate chips and remaining one tablespoon of butter. Pour over the cereal base and spread evenly with the back of a spoon or a small offset spatula.

5. In a double boiler, or in a heatproof bowl set over a saucepan of simmering water, melt the remaining 1/4 cup of butterscotch chips.

Use a small spoon or the small piping bag to drizzle the melted butterscotch chips back and forth over the chocolate layer.

6. Chill in the refrigerator for 1 hour or until the chocolate has set.

7. Run a small knife along the two edges of the pan that do not have parchment handles. Carefully remove the slab from the pan and cut into 1x2-inch bars. Make sure to use at least a 10-inch knife to avoid cutting and dragging the knife across the bars.

Note: These bars will keep in an airtight container for at least a week, or in the freezer for up to three months.

My thought on this recipe: delish but almost like a candybar. The hubby really likes this one. Super easy to make. A fun change from regular crispy squares. Not for every day but definitely a keeper.