Preparation Steps

• In a large mixing bowl, combine marshmallows, milk chocolate morsels, and unsweetened baking chocolate. Set this bowl aside.
• In a large heavy-bottomed pot, bring the granulated sugar, heavy cream, and unsalted butter to a boil over medium-high heat. Once boiling, continue to boil for 4 minutes, stirring constantly to prevent scorching. Remove the pot from the heat.
• Immediately pour the hot sugar mixture over the marshmallows and chocolates in the mixing bowl. Using an electric mixer, beat until all the chocolate has melted and the mixture is completely smooth (this should take approximately 2 minutes).
• In a separate microwave-safe bowl, melt the butterscotch and peanut butter morsels together. Microwave in 30-second intervals, stirring well after each, until fully melted and smooth.
• In another large bowl, combine the crispy rice cereal with the melted butterscotch and peanut butter mixture, and about one-third of the prepared chocolate mixture. Mix thoroughly until the cereal is evenly coated.
• Line a 13x9 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. Pour another one-third of the chocolate mixture onto the bottom of the prepared dish, spreading it evenly with a knife to cover the base.
• Carefully spoon the cereal mixture over the chocolate layer, pressing it down firmly and evenly. Pour the remaining one-third of the chocolate mixture over the cereal layer, spreading it gently with a knife to create a smooth top.
• Refrigerate the dish for 1-2 hours, or until the chocolate layers are completely set. Once firm, use the parchment paper overhang to lift the treat out of the dish and cut into bite-sized pieces. Serve and enjoy!