Rice Krispies PB Fudge Treats

This recipe was submitted by Leigh over at Eternal Flux!  If you don’t know about my recipe submission yet, go read about it and submit yours today:)

12 Oz Nestles butterscotch chips
1 Cup peanut Butter
6 Cups Rice Krispies
12 Oz Nestles semi-sweet chocolate chips
½ stick butter
1 cup powdered sugar

You can substitute oleo for the butter, but do not substitute any other flavor of chips.

Melt the butterscotch chips and peanut butter together in a large deep
pan. Remove pan from heat and add rice krispies and stir quickly. Press half of the mixture into a 10×13 cake pan, firmly. Set cake pan in fridge. Melt chocolate chips with butter, stir in powdered sugar. Spread this warm mixture over the rice krispies mixture in the can pan. Then top with the remaining warm butterscotch krispies mixture and press firmly. Chill for only 10 minutes in fridge. Then cut into squares, but do not remove the squares. Refrigerate again for several hours.