•4 ½ cups rice krispies
•½ stick unsalted butter
•10 ounce bag marshmallows
•½ tsp salt
•¼ tsp vanilla extract
•1 ½ cups chocolate chips
•½ cup butterscotch chips
•3 tsp coconut oil
•flaky sea salt
Line an 8×8 inch baking pan with parchment paper. Pour the cereal into a large bowl. Melt the butter in a large saucepan over medium-low heat. Allow the butter to brown, until small brown flakes appear at the bottom. Add the marshmallows, salt and vanilla and stir until melted – about 3 minutes
Pour the marshmallows over the cereal and use a rubber spatula to stir together, evenly covering the cereal. Pour the cereal into your prepared pan. Use an offset spatula to gently press down and make the top even.
Melt the chocolate and 2 teaspoon of coconut oil together in a microwave. Microwave in short bursts, stirring every 15 seconds, until smooth. Pour over the rice krispie treats and use an offset spatula to cover the cereal evenly.
Melt the butterscotch chips and 1 teaspoon of coconut oil in the microwave. Microwave again in short bursts, stirring every 15 seconds. Spoon dollops of the melted butterscotch on top of the chocolate. Use a wooden skewer or butter knife to swirl together.
Sprinkle flaky sea salt on top.
Place in the fridge for one hour, then cut into 16 squares.
Recipe from alpineella.com
