By Lucy Malloy
1 (12 oz) pkg butterscotch chips
1 (12 oz) pkg chocolate chips
1 cup peanut butter
8 cups Rice Krispies
1 cup powdered sugar
4 TB butter or margarine
2 TB water
1. Grease a 9x13-inch pan.
2. Melt butterscotch chips with peanut butter over low heat until melted. Remove from heat.
3. Add Rice Krispies and stir until well coated.
4. Press half of mixture into pan. Chill in refrigerator while preparing fudge. Set rest of cereal aside.
5. Combine chocolate chips, sugar, butter and water in saucepan. Stir over low heat until melted and well blended.
6. Spread over chilled Rice Krispies mixture. Spread remaining cereal over top. Press gently. Chill. Remove from refrigerator 10 minutes before cutting.
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