Quick look
- prep 10 min cook 10 min
- serves 12
SECRET INGREDIENT: marshmallows
Marshmallows are the key to their light and fluffy texture, but creamy peanut butter, butterscotch chips, and semi-sweet chocolate chips make a richer and more satisfying treat.
Ingredients
- 1/4 cup (1/2 stick) unsalted butter or margarine
- 1 package (10 ounces) marshmallows
- 3/4 cup creamy peanut butter
- 5 cups crispy rice cereal
- 1 cup (6 ounces) butterscotch chips
- 1 cup (6 ounces) semi-sweet chocolate chips
- 1
In a large saucepan or microwavable bowl, melt the butter or margarine and marshmallows. Remove from the heat; then stir in peanut butter. Gradually add the cereal and mix until well-coated.
- 2
Spread and press into a greased 9 x 13-inch pan; set aside.
- 3
In a small microwavable bowl or the top of a double-boiler over simmering water, melt the butterscotch chips and chocolate chips. Spread over the cereal mixture.
- 4
Cover and freeze until the chocolate is set, 15 to 20 minutes.
How to make it 20 minutes
Add another layer of flavor by stirring 1/2 teaspoon ground cinnamon in with the peanut butter.
