Butterscotch Chocolate Ribbon Bars

1. 1

   In a large bowl, melt the butterscotch chips and peanut butter in the microwave, stir until smooth.

2. 2

   Stir in the cereal until it is well coated.

3. 3

   Put half of the mixture into a greased 9x13 pan.

4. 4

   In another large bowl microwave the cholate chips and butter.

5. 5

   When its melted stir in 2 T of the water.

6. 6

   Add the powdered sugar slowly while blending.

7. 7

   Add more water as needed to keep the mixture spreadable.

8. 8

   Spread this over the cereal mixture.

9. 9

   Refrigerate this for about 10 minutes or so until its hard enough to put the rest of the cereal on top.

10. 10

    Spread the remaining cereal on top, sometimes I will have to microwave it for a few seconds to get it loose enough to spread again.

11. 11

    Refrigerate for a while until they are firm enough to cut.

12. 12

    Sometimes I skip this step and just eat them a little gooey.

13. 13

    :-).

14. 14

    You can cut into squares, wrap tightly then freeze.

15. 15

    They keep well for a least a few weeks, mine have never lasted any longer.

* Per serving · 4 servings · Values may vary.

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