Design Eat Repeat

0 In a medium-sized, microwave bowl, add the semi-sweet chocolate chips ([adjustable]¼ cup), ¼ cup of the butterscotch chips, peanut butter (¼ cup), and unsalted butter (2 tablespoons[/adjustable]). Microwave on 50% power (important!) for 1 minute, then mix. Microwave for 1 more minute on 50% power, then stir again until smooth (it’s okay if a few chunks are left unmelted).
2 Add marshmallows ([adjustable]3 cups[/adjustable]) on top of the mixture (don’t stir) then microwave for 1 minute on normal power. Stir until smooth (again, it’s okay if a few marshmallows aren’t fully melted). If for some reason, the marshmallows don’t fully melt when you stir them in, microwave for 10 second increments.
4 Mix in rice krispy cereal ([adjustable]2 ½ cups) and stir until fully coated. Mix in the remaining ¼ cup[/adjustable] of butterscotch chips.Pour into a greased or parchment-lined 9x5" loaf pan and press down mixture until flat and compact. If desired, while still warm press extra chocolate/butterscotch chips on top. Tip: To make them easier to press them down, you can spray your hands with nonstick spray or use parchment on top while pressing.
7 Allow to set at room temperature or place pan in refrigerator to speed up the cooling.
8 Once cooled and “set” use a large knife to cut into 8 pieces (or smaller if you prefer!).Store in an airtight container or bag for several days. These stay fresh for about 2-3 days before they start drying out.