I prefer to cut these into 2-bite pieces. They are messy and the chocolate can be melty, so I don’t like the bigger sizes. Plus, smaller bites equals fewer calories. Unless, you eat a lot of bites. But that’s ok too. I can keep a secret. And don’t worry, if you cut them into small pieces, you’ll get about 100 pieces, so no one will notice if a couple of dozen are missing. =)
These certainly are not gourmet, they aren’t pretty, and they definitely aren’t health food. But they’re yummy. And they’ll all be gone by the end of your party. Hope you enjoy!
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6 cups rice crisp cereal
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
1 bag milk chocolate chips (12 oz)
1 bag butterscotch chips (12 oz)
1 bag M&M mini-chips (12 oz)
In a large, stock-type saucepan, combine sugar and corn syrup over medium heat. Stir constantly until mixture reaches a rolling boil. Remove from heat and immediately add peanut butter. Stir until mixture is well combined. Add cereal and fold into sugar mixture until cereal is evenly coated. At the very end, fold in 1/2 of the M&M chips, working quickly so they don’t melt.
Pour mixture into a greased 9×13 pan. (I use parchment paper to line the pan for MUCH easier removal.) Using a plastic spatula coated with cooking spray, evenly distribute the mixture in the pan, pushing it to all corners and leveling to make a smooth, compacted layer of cereal. You can also spray cooking spray on your hands to assist with leveling once the mixture has cooled enough that you can stand to touch it.
Meanwhile, in a large, glass, microwave-safe bowl, combine chocolate and butterscotch chips. Microwave the chips until the chips begin to melt (about 90 seconds in my microwave). Remove and stir vigorously with a fork until all chips have melted and mixture is well combined. TAKE CARE NOT TO BURN YOUR CHIPS. If you overheat them in the microwave, they’ll be ruined! It’s better to take them out periodically to check than to let them go too long.
Once mixture is smooth and combined, pour over the top of your cereal mixture. Use a spatula to spread the chocolate to all edges, then firmly rap the pan on your countertop to smooth it and remove any air bubbles. Sprinkle the remaining M&M chips over the top of the chocolate. Refrigerate for 1-2 hours or until chocolate is hardened.
Run a knife around the edge of the pan, then flip the pan over onto a cutting board. Remove parchment paper if used. Turn the block over, then cut into desired serving size using a large, sharp knife. Store in an airtight container in the refrigerator until ready to serve.