There are some recipes that just scream nostalgia, and these Butterscotch Rice Krispy Treats are one of them. Soft, chewy and loaded with butterscotch flavour, they’re the perfect no-bake treat for busy days when you want something quick but a little extra special. With a drizzle of white chocolate on top, they look as good as they taste – ideal for easy after-school snacks, bake sales or just a cosy night in with a cup of tea.

I love this recipe because it takes a classic rice krispy treat and gives it a buttery, toffee-like twist that feels grown up but is still just as fun as the original. They’re ridiculously easy to make, and since they set at room temperature, there’s no fussing about with the fridge. The hardest part is waiting long enough for them to cool before cutting into them!

Why You’ll Love This Recipe

Quick and easy – no-bake, minimal ingredients, and ready in about an hour. No baking skills needed!
Perfect flavour combo – sweet butterscotch and creamy white chocolate for a treat that feels extra special.
Great for sharing – makes a whole pan, perfect for parties or gifting.

Kid-friendly – fun to make and fun to eat, no matter your age.

Ingredients Breakdown

Unsalted butter – adds richness and helps everything melt together smoothly.
Butterscotch morsels – the star of the recipe, giving a deep caramel-like sweetness that makes these treats extra special.
Mini marshmallows – create that soft, chewy texture while holding the cereal together.
Salt – just a pinch helps balance out the sweetness.
Vanilla extract – rounds out the flavours and adds a hint of warmth.

Rice cereal – the classic crunchy base that makes these bars so satisfying.
White chocolate chips – for drizzling over the top to add a creamy, decorative finish.

Be sure to check the recipe card for a full list of ingredients and quantities.

Step-by-Step Instructions

Line a 9×13-inch (23×33 cm) baking dish with greaseproof paper or baking paper.
In a large saucepan, melt the butter over medium heat. Add the butterscotch morsels and stir until smooth.
Stir in the marshmallows and cook until melted and creamy.
Mix in the salt and vanilla, then remove from heat.
Add the rice cereal and stir until evenly coated.
Transfer the mixture into the prepared dish. Let cool for 1–2 minutes, then press evenly into the pan (lightly oiling your hands or a spatula helps).
Allow to set at room temperature for about 45 minutes.
Remove from the pan, drizzle with melted white chocolate, and let harden.
Slice into squares and enjoy.

Psst…see those links? They’re Amazon affiliate links! If you click them and purchase something, I may get a tiny commission (enough for a cuppa, maybe? ☕️) at no cost to you. I only recommend products I genuinely love, so you’re in good hands!

FAQ

Can I make these without a 9×13 tin?
Yes! You can use an 11×7-inch (28×18 cm) tin for a very similar thickness. If you’d like chunkier treats, try an 8×8-inch (20×20 cm) or 9×9-inch (23×23 cm) square tin – just keep in mind they’ll be taller and may take a little longer to set.

Can I use regular marshmallows instead of mini?
Yes – just chop them into smaller pieces so they melt evenly.

Can I make these ahead of time?
Absolutely. Store them in an airtight container at room temperature for up to 3 days.

Can I freeze rice krispy treats?
They don’t freeze particularly well, as the texture can go hard. They’re best enjoyed fresh.

Can I use a different chocolate drizzle?
Definitely – dark or milk chocolate works just as well if that’s what you prefer.