1/4 c. butter
1/2 c. peanut butter
1 c. peanuts
5 c. crisp rice cereal
1 (6 oz.) pkg. butterscotch pieces
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 (10 oz.) bag (40 marshmallows) Kraft regular marshmallows

Microwave butter in large mixing bowl on high 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Blend in peanut butter. Immediately add cereal and peanuts, toss until well coated.

Press mixture into greased 13 x 9 inch baking pan. Microwave butterscotch pieces and chocolate pieces in small bowl on high 1-1 1/2 minutes or until smooth when stirred, stirring every 30 seconds. Pour over cereal; spread to cover. Chill. Cut into squares. Makes 2 dozen.

Variation: Omit peanuts. Substitute chunk style peanut butter for peanut butter. Substitute 12 ounce package milk chocolate pieces for butterscotch pieces and chocolate pieces.

Conventional: Melt butter in 3 quart saucepan over low heat. Add marshmallows; stir until melted and well blended. Blend in peanut butter; remove from heat. Stir in cereal and peanuts until well coated. Press mixture into greased 13 x 9 inch baking pan. Melt butterscotch pieces and chocolate pieces in saucepan over low heat; stirring constantly. Pour mixture over cereal; spread to cover. Chill. Cut into squares.