½ cup cold semi sweet chocolate chips
½ cup cold butterscotch chips (be certain they are Gluten Free)
4 cups mini marshmallows
5 cups Gluten Free Rice Krispies or other G-Free crispy rice cereal
5 Tablespoons unsalted butter
1 cup semi sweet chocolate chips
1 cup butterscotch chips
Get everything together so you aren’t running around like a crazy nut around the kitchen. Measure out ½ cup semi sweet chocolate chips and ½ cup butterscotch chips. Now go put them in the freezer until they’re really cold. Why? So they don’t all melt when you add them to the warm marshmallow/rice krispie mixture.
Measure out 5 cups rice krispies and 4 cups mini marshmallows. Set aside and try not to eat the marshmallows….
Melt 5 Tablespoons unsalted butter in a large saucepan over medium low heat. Once the butter is melted, throw in the mini marshmallows and stir them up until they’re all melty. It’s so a word.
Oooh melty marshmallows and butter = love
Throw in the rice krispies.
Stir it up really well and make sure all of the cereal is coated in the oh so tasty buttery marshmallow mixture.
Throw in the cold semi sweet chocolate chips and cold butterscotch chips.
Stir stir stir. Use your muscles people!
Press the mixture into a lightly greased 8 by 8 inch pan.
And because I have (seriously good) issues….we’re going to put more chocolate and more butterscotch on the marshmallow treats. In a microwavable bowl, melt 1 cup semi sweet chocolate chips and 1 cup butterscotch chips.
Pour it over the marshmallow treats. Oh yes! I would so put my mouth under that but I’ve burned myself enough.
Spread it out over the marshmallow treats. Let the topping harden and then cut into giant squares or seriously cool Mickey Mouse heads. Enjoy!
Recipe Credit: GingerBread Bagels
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