Categories: Desserts

Ingredients

• 1 tbsp. unsalted butter
• 7 oz. jar marshmallow crème
• 1/2 cup cashew butter
• 6 cups brown rice crisps cereal
• Cooking spray
• 1/2 cup candy-coated milk chocolate pieces
• 2 oz. bittersweet chocolate, coarsely chopped
• 2 oz. butterscotch chips
• 2 tsp milk

Directions

1. Melt butter in a large saucepan over medium, and cook, stirring occasionally, until browned, about 3 minutes. Stir in marshmallow crème and cashew butter. Cook, stirring often, 4 minutes. Remove from heat; stir in cereal until evenly coated.

2. Coat a 13×9-inch baking dish with cooking spray. Press cereal mixture into baking dish; top with milk chocolate pieces, pressing to adhere.

3. Bring 4 inches of water to a boil in a medium saucepan over medium-high. Place a heatproof bowl on top of saucepan. (Water shouldn’t touch bottom of bowl). Add bittersweet chocolate to the bowl; cook, stirring occasionally, 1 minute or until chocolate is melted. Drizzle over cereal mixture.

4. Wipe bowl clean. Add butterscotch chips to bowl; return to top of saucepan. Reduce heat to low, and cook, stirring often, 4 minutes or until melted. Add milk; whisk until smooth. Drizzle over cereal mixture. Chill, uncovered, 40 minutes. Slice into 16 squares.

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