SUBMITTED BY: Rosetta Sperring
Yield: 30-36 bars
Ingredients:
6 cups puffed rice cereal
1 cup peanut butter
1 cup honey
1 cup sugar
12 oz. semi-sweet chocolate chips
12 0z. butterscotch chips
Directions:
Combine the puffed rice cereal and the peanut butter in a large mixing bowl (do not mix yet). Set aside. Grease a 9 x 13-inch baking dish.
Combine the honey and sugar in a medium saucepan over medium-high heat. Cook, stirring occasionally, just until boiling. Immediately remove from the heat and pour the hot mixture over the peanut butter and rice cereal. Mix well with a spoon or spatula until the peanut butter is completely melted and all ingredients are evenly combined.
Press the mixture in an even layer in the prepared baking pan. Combine the chocolate chips and butterscotch chips in a heatproof bowl set over a bowl of simmering water. Heat, stirring occasionally until completely melted and smooth. Pour over the cereal layer and smooth with a spatula. Cover and chill until the top layer is set before slicing into bars.
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