Better Rice Krispie Treats

Taken from Cara's Cravings

3 cups (1 ½ 11-12oz bags) butterscotch chips
1 1/2 cups creamy peanut butter
12 cups (1 12oz box) crisp rice cereal
4 cups (2 11-12oz bags) semi-sweet chocolate chips
½ cup butter, cubed
2 cups confectioners’ sugar
4 Tbs water

Line the bottom of a 9x13” pan with parchment paper and spray the sides of the pan with nonstick cooking spray (tip: use nonstick cooking spray to help the parchment paper stick to the pan – seems to go against the name of the product, but it works.)

In a large saucepan over medium-low heat, melt the butterscotch chips and peanut butter, stirring. When smooth, remove from heat and add the crisp rice cereal. Stir to coat. Place half of the cereal mixture into the pan and pat down evenly. Place in the refrigerator to let it firm up a bit while preparing the chocolate.

Place the chocolate chips and butter in a microwave safe bowl. Melt together in the microwave over medium-low heat, stirring every 60-90 seconds, until smooth. Mix in the powdered sugar and water.

Spread the chocolate evenly over the cereal layer in the pan, then gently pat the remaining cereal mixture evenly on top. Refrigerate for at least two hours, then cut into squares with a sharp knife.