Crispy rocky road bars

• Gluten free

• Breakfast Foods

  • 6 cups Rice cereal, crisp

• Condiments

  • 1 cup Peanut butter

• Baking & Spices

  • 2 cups Chocolate chips, semisweet

• Desserts

  • 2 cups Butterscotch chips
  • 4 cups Marshmallows, miniature

Found on wannacomewith.com

Description

Ingredients

• ingredients
• 2 cups semisweet chocolate chips
• 2 cups butterscotch chips
• 1 cup peanut butter
• 6 cups crisp rice cereal
• 4 cups miniature marshmallows

Directions

• Line a 9 x 13 pan with parchment paper or wax paper.
• Gently melt together the chocolate and butterscotch chips. You can do this by combining them in a microwave-safe bowl and heating in the microwave 15-30 seconds at a time, stirring well after each burst of heat until smooth. Or in the top of a double-boiler or in a heat-proof bowl set over a pot of simmering water. I usually melt chocolate very, very carefully in a heavy saucepan over very low heat, stirring frequently until the chocolate is just melted. Chocolate can scorch really easily, so best to do this slowly and gently.
• Once melted, add the peanut butter and stir until smooth.
• Remove from the heat and add the cereal, stirring until its completely coated with chocolate.
• Then add the marshmallows and stir until theyre evenly distributed. The reason I waited to add the marshmallows was to give the melted chocolate a chance to cool down slightly so they didnt just melt into the mixture – you want whole marshmallows in your bars.
• 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.