Rice Krispie Roll-Up

from Crook & Chase Countdown listener Joyce

Thanks to Joyce sending this in to share with everyone!

Ingredients:	1/2 cup butter or margarine (1 stick) 12 cups marshmallows (I use miniature ones) 12 cups Rice Krispies 2/3 cup creamy peanut butter 1 large bag of butterscotch 1 large bag of chocolate chips

Directions:	1. Melt together butter and marshmallow. When melted, add about 2 heaping tablespoons of creamy peanut butter (or about 2/3 cup). Add Rice Krispies. Blend together until all mixed and smooth. 2. Take a piece of aluminum foil (about 24" long), spray it with oil, and pat out mixture to about 3/4 inch thick. Make sure there are no holes in the layer. 3. Melt 1 large bag of butterscotch and 1 large bag chocolate chips. (You can melt in the microwave in 30 second intervals.) Cool to the touch and until it's a frosting consistency. Spread it over the Rice Krispies. Roll up and wrap with foil and put into refrigerator for about one hour before slicing. I slice the roll a little less than one inch. (Store in an air tight container.)

Ingredients:

1/2 cup butter or margarine (1 stick)
12 cups marshmallows (I use miniature ones)
12 cups Rice Krispies
2/3 cup creamy peanut butter
1 large bag of butterscotch
1 large bag of chocolate chips

Directions:

1. Melt together butter and marshmallow. When melted, add about 2 heaping tablespoons of creamy peanut butter (or about 2/3 cup). Add Rice Krispies. Blend together until all mixed and smooth.

2. Take a piece of aluminum foil (about 24" long), spray it with oil, and pat out mixture to about 3/4 inch thick. Make sure there are no holes in the layer.

3. Melt 1 large bag of butterscotch and 1 large bag chocolate chips. (You can melt in the microwave in 30 second intervals.) Cool to the touch and until it's a frosting consistency. Spread it over the Rice Krispies. Roll up and wrap with foil and put into refrigerator for about one hour before slicing. I slice the roll a little less than one inch. (Store in an air tight container.)