My mom and I don't always see eye to eye when it comes to desserts. For instance, she doesn't care for whipped cream, while I could happily sit and eat bowls full of whipped cream with nothing else for dessert. She also doesn't think that cakes always need frosting, whereas I think if you have frosting, what do you need cake for?

    One dessert we have never disagreed on, a simple sweet that neither of us would change one thing about, is her rice crispy butterscotch bars. There is nothing fancy about them, nor anything healthy or low fat. They are exceedingly plain to look at. They are nothing more or less than indulgence at its most basic level.

    The only thing I altered about my mom's recipe was putting the butterscotch mixture into mini muffin tins instead of spreading it in a sheet pan. This meant that I didn't have to bother with cutting them up after they hardened because they were already in single servings.

*makes about 20 butterscotch bites
1 cup butterscotch chips
2 tbsp butter
3 tbsp peanut butter
2 cups rice crispies cereal

Melt the butterscotch chips in a microwave safe bowl in the microwave in half-minute intervals, stirring in between each nuking, OR over (not in!) a pot of boiling water on the stove. Add the butter and stir it into the chips as it melts. Add the peanut butter and stir to mix. Add the rice crispies and stir to coat all the pieces of cereal with the butterscotch mixture. Drop heaping teaspoonfuls of the mixture into mini muffin cups with paper liners, then level them off with the back of the spoon. Refrigerate the muffin tray, covered, for at least 1 hour. Store the butterscotch bites in the refrigerator.