Butterscotch Chocolate Ribbon Bars

• 1 (11 ounce) package butterscotch chips
• 1 cup peanut butter
• 8 cups crisp rice cereal
• 2 cups semi-sweet chocolate chips
• 14 cup butter
• 4 tablespoons water
• 1 12 cups powdered sugar

1. In a large bowl, melt the butterscotch chips and peanut butter in the microwave, stir until smooth.
2. Stir in the cereal until it is well coated.
3. Put half of the mixture into a greased 9x13 pan.
4. In another large bowl microwave the cholate chips and butter.
5. When its melted stir in 2 T of the water.
6. Add the powdered sugar slowly while blending.
7. Add more water as needed to keep the mixture spreadable.
8. Spread this over the cereal mixture.
9. Refrigerate this for about 10 minutes or so until its hard enough to put the rest of the cereal on top.
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. Refrigerate for a while until they are firm enough to cut.
12. Sometimes I skip this step and just eat them a little gooey.
13. :-).
14. You can cut into squares, wrap tightly then freeze.
15. They keep well for a least a few weeks, mine have never lasted any longer.

butterscotch chips, peanut butter, crisp rice, semisweet chocolate chips, butter, water, powdered sugar

Taken from www.food.com/recipe/butterscotch-chocolate-ribbon-bars-215825 (may not work)