Butterscotch Rice Krispie Bars

Posted on April 22, 2015 in Traybakes


Chewy rice krispie slice with butterscotch fudge, crushed honeycomb, sea salt and dipped in chocolate. 


I stumbled across these beauties on the talented Amelia’s Instagram. Amelia’s bakes are amazing and not only look so tasty, she decorates most of her bakes and cakes in the most beautiful edible flowers. Who would of thought that there were so many pretty flowers you can eat!

Anyway back to these incredible slices of yumminess. If your a fan of buttery rice krispie treats you will be blow away with these. Not only are the rice krispie slices made up of honey, butter and golden syrup yet they are then topped off with a rich butterscotch fudge and if thats not enough they are then sprinkled with homemade honeycomb and dipped in melted chocolate! 



Butterscotch Rice Krispie Bars
Serves 12
Butterscotch Rice Krispie Bars
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
375 calories
61 g
39 g
14 g
3 g
9 g
111 g
297 g
47 g
1 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 375
Calories from Fat 124
% Daily Value *
Total Fat 14g
Saturated Fat 9g
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 39mg
Sodium 297mg
Total Carbohydrates 61g
Dietary Fiber 0g
Sugars 47g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. For rice krispie layer
  2. 100g caster sugar
  3. 70g honey
  4. 70g golden syrup
  5. 140g butter
  6. 2 ½ tbsp. milk
  7. ½ tsp. salt
  8. 150g rice krispies
  9. For the honeycomb
  10. 100g caster sugar
  11. 1 ½ tbsp. runny honey
  12. 2 tbsp. water
  13. ½ tbsp golden syrup
  14. ½ tsp bicarbonate of soda
  15. For the butterscotch fudge
  16. 175ml evaporated milk
  17. 150g light-brown sugar
  18. 45g butter
  19. ¼ teaspoon salt
  20. 50g icing sugar
  21. 1 teaspoon pure vanilla extract
  22. 100g milk or dark chocolate melted
  1. Grease and line a small traybake tin with baking paper, set aside. Place the rice krispies in a large bowl and set aside.
  2. In a medium sized saucepan, stir together the sugar, honey, golden syrup, butter, milk and salt over a medium-high heat and bring to a boil.
  3. Once boiling, boil for 4 minutes, stirring occasionally to prevent burning, then remove from the heat and pour over the rice bubbles immediately. Quickly fold into the rice krispies and spoon into the prepared tin. Press down firmly with wet or lightly oiled hands and place in the fridge to set.
  4. For the honeycomb, grease and line a baking tray with greaseproof paper.
  5. Place the sugar, honey, water and golden syrup into a pan and boil until it is a dark amber caramel colour.
  6. Take it off the heat and quickly whisk in the bicarbonate of soda then pour onto the baking tray. Set the honeycomb aside to cool then bash into small pieces.
  7. For the butterscotch fudge bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236F/114C on a sugar thermometer, about 8 minutes.
  8. Transfer to a bowl, and beat in confectioners' sugar on low speed with an electric hand mixer. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add the vanilla.
  9. Spread mixture on top of the rice bubbles and sprinkle with an even layer of the crushed honeycomb and a sprinkle of flakey sea salt.
  10. Once set, cut into squares and dip the bottom of each square in melted chocolate, then leave in the fridge to let the chocolate set.
Adapted from Melies Kitchen
Adapted from Melies Kitchen
Forever Baking . . . http://www.foreverbaking.co.uk/

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