Honey Peanut Butter Scotcheroos

INGREDIENTS

• 1/2 cup PBfit Classic
• 2 Tbsp coconut oil
• 1/4 cup butterscotch chips
• 1/3 cup honey
• pinch of salt
• 4 cups rice krispies
• Top Layer:
• 1 cup semi-sweet or milk chocolate chips
• 1/4 cup butterscotch chips
• 1 tsp coconut oil
• 2 Tbsp white chocolate chips, melted
• Candy eyes for decorations

DIRECTIONS

1. 1

   First, line a 9×9-inch* pan with parchment paper or spray with nonstick cooking spray. 

2. 2

   Prepare the bottom layer of the bars, in a medium size bowl gently spray with pan coating and pour rice crispies into the bowl.

3. 3

    In a microwave safe bowl combine honey and coconut oil and gently heat until the coconut oil is melted, and the honey is warm about 40-50 seconds.

4. 4

   Remove from the microwave and stir to combine, add the PBFit to the honey mixture and stir until smooth.  In a small microwave bowl melt the butterscotch chips once melted stir them into the honey PBFit mixture stir quickly and pour over the rice crispies and stir until the rice crispies are all coated.   

5. 5

   Transfer the rice crispy mixture onto the bottom of the pan and use your hands or a spatula to press the mixture into the pan. Set aside. 

6. 6

   For the top layer add chocolate chips, butterscotch chips, and coconut oil to a microwave safe bowl and gently melt by heating for 30 seconds and then stirring and repeating till the chocolate mixture is melted completely.

7. 7

   Once melted, pour the chocolate mixture on top of the rice crispy layer. Shake the pan and spread chocolate evenly with a spatula.  Melt the white chocolate chips, place a small circle of white chocolate onto the chocolate layer and gently spread to resemble a ghost shape.  Place candy eyes on the ghost shape.  Place in the fridge for at least 30 minutes until the chocolate is set.   

8. 8

   When ready to slice, remove from fridge and let warm for about 10 minutes before slicing and let chill for 20 minutes. Slice and enjoy.