- 1 11-12 oz. package butterscotch chips (scant 2 cups; 315 g)
- 1 C creamy peanut butter (use one without natural separation; I like this brand)
- 1/4 t sea salt
- 8 C Chex or similar cereal (for gluten free, use rice or corn Chex)
- 6 oz. (scant 1 C) milk chocolate chips
- 6 T opaque (not sugar) sprinkles
- Measure butterscotch chips and peanut butter Into a large microwavable mixing bowl. Microwave (see notes) in 30 second intervals on high for 1 to 2 minutes, stirring after each interval, even if the chips don’t look melted. When chips are nearly melted, stir to finish melting them completely, then stir in the sea salt.
- Gently fold cereal into butterscotch mixture until evenly, but not completely, coated. Add milk chocolate chips and 2 tablespoons sprinkles and fold in until you can barely see any dry bits of cereal and the chocolate chips are partially melted.
- Spread mixture onto a large (or two smaller) rimmed baking sheet(s) lined with wax paper. Top with remaining sprinkles while still wet. Freeze or refrigerate until set, then store in the refrigerator and watch it disappear in record time.
Instead of microwaving the peanut butter mixture, you can heat it in a double boiler or very gently in a saucepan directly over the heat, stirring often.
My little sister who lives in NYC tells me that butterscotch chips are nowhere to be found at any grocer there. If you experience similar difficulties you can order them on Amazon.
- Prep Time: 5 mins
- Cook Time: 2 mins
- Category: Dessert
- Cuisine: Midwest