Preparation Steps

• In a large mixing bowl, combine marshmallows, milk chocolate morsels, and baking chocolate. Set aside.
• In a large pot, bring the sugar, cream, and butter to a boil over medium-high heat. Once boiling, continue to boil for 4 minutes, stirring constantly. Remove from heat. Pour the hot mixture over the marshmallows and chocolate mixture. Using an electric mixer, beat until the chocolate has melted and the mixture is smooth (about 2 minutes).
• Melt the butterscotch and peanut butter morsels together in a microwave-safe bowl for one minute. Stir, and then heat at 30-second intervals, stirring after each, until fully melted and smooth.
• In a large bowl, combine the Rice Krispies cereal, the melted butterscotch/peanut butter mixture, and about 1/3 of the primary chocolate mixture prepared in Step 2. Mix everything completely until the cereal is well coated.
• Line a 13x9 inch baking dish with parchment paper. Pour 1/3 of the remaining chocolate mixture onto the bottom, spreading with a knife until the bottom of the dish is covered. Top with the cereal mixture and press down firmly. Pour the remaining 1/3 of the chocolate mixture over the cereal layer, spreading evenly with a knife.
• Allow the candy to set up in the refrigerator for about 1 to 2 hours. Remove from the pan and cut into bite-sized pieces. Enjoy!