Melt 1 cup of peanut butter (must be like Skippy–not all natural) with a heaping cup of butterscotch chips. This takes time, as the chipits have a stabilizer in them that makes them finicky to melt.
Once melted, mix with 4 cups of crushed Rice Crispies (or another kind of crispy cereal that crushes easily)
Pour into a 8 inch x 8 inch baking pan
Melt a heaping cup of semi-sweet chocolate chips and spread evenly on top of peanut butterscotch mixture and refrigerate.
After cooling completely, take it out of the fridge and allow to come up to close to room temperature and cut into squares (this will prevent the chocolate from shattering into jagged pieces).
