1 (12 oz.) pkg. butterscotch chips
1 c. peanut butter
8 c. Chex-type cereal (rice, corn, Crispix)
6 oz. (1 c.) milk chocolate chips

Melt butterscotch and peanut butter over low heat in a large saucepan. Stir in cereal until pieces are coated. Cool slightly, then gently stir in chocolate chips until combined but not melted. Spread on waxed paper-lined tray and chill for 30 minutes or until set. Store in airtight container. (Need not refrigerate if shelf-stable peanut butter is used.) Yield: 9 cups.