Rocky Road Crispy Bars
(Makes @ 30 squares)
(Makes @ 30 squares)
2 cups semisweet chocolate chips
2 cups butterscotch chips
1 cup peanut butter
6 cups crisp rice cereal
4 cups miniature marshmallows
NOTES: I used a large frying pan with an inch of water, heated to boiling then turned off, in a large aluminum bowl I placed the chocolate and peanut butter chips and the residual heat was enough to melt everything compleatly and also the peanut butter perfectly.
Line a 9" x 13" pan with parchment paper or wax paper.
Gently melt together the chocolate and butterscotch chips.
Once melted, add the peanut butter and stir until smooth.
Remove from the heat and add the cereal, stirring until it's completely coated with chocolate.
Then add the marshmallows and stir until they're evenly distributed.
Pour the mixture into your prepared pan and even it out with a spatula. Refrigerate until firm, then slice into squares.
These bars will keep best in the fridge, but I kept them at warm room temperature for several days and they were fine, just a bit soft.