Recipe from Cara Morgan of Ky.
6 cups of corn or rice Chex cereal
1 cup of peanut butter
1 bag of chocolate chips
1 bag of butterscotch chips
Line a cookie sheet with wax paper and set aside.
In a medium saucepan, melt peanut butter and then add butterscotch chips. Stir until mostly smooth.
Pour Chex cereal into separate bowl. Pour peanut butter mixture over cereal and stir until all is coated. Let mixture set for a few minutes until it is cool. Add chocolate chips to mixture and spread out onto cookie sheet.
Place in freezer for 10-15 minutes, break apart and serve.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.