1 (10 oz.) pkg. large marshmallows
1/4 c. butter
1/4 c. peanut butter
5 1/2 c. crisp rice cereal
1 1/3 c. semi-sweet chocolate chips
3/4 c. butterscotch chips

Line a 15 x 10 x 2-inch jelly roll pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine marshmallows, butter and peanut butter. Cover and microwave on High for 2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan. In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on High for 2 minutes. Stir; spread over cereal to within 1-inch of edges. Roll up jelly roll style, starting with a short side, peeling away waxed paper while rolling. Place, seam side down, on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-inch slices.

Makes 10 servings.