I can’t decide if I like them better cold from the fridge (so the chocolate is chunky)….or at room temperature (so the chocolate is gooey). Either way I can’t help but eat about 3 slices, in one sitting. Yikes!

Total Time: Prep: 15 min. + chilling
Yield: 10 servings

Ingredients

1 package (10 ounces) large marshmallows
1/4 cup butter, cubed
1/4 cup peanut butter
5-1/2 cups crisp rice cereal
1-1/3 cups semisweet chocolate chips
3/4 cup butterscotch chips

Directions

1. Line a 15-in. x 10-in. x 1-in. pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 1-1/2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan.

2. In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 1-1/2 minutes. Stir; spread over cereal mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-in. slices.