This makes a cookie sheet full of goodness.
I always have a bag of blended chips on hand to make "My Chips Have Come In" cookies. The mix can have semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, white chocolate chips, butterscotch chips and/or mini-chocolate chips. I just dump a bag of each in a large zip-top bag and shake around to mix.
Creative Epicure Chippy Scotcheroos
9 Cups Rice Krispies Cereal
2 Cups Agave Nectar
1 Cup Granulated White Sugar
1 1/2 Cups Creamy Peanut Butter
1/2 Cup Cream
1 1/2 Cups Chocolate Chips
1 1/2 Cups Butterscotch Chips
1 1/2 Cups Mixed Chips
1/4 cup Dark Chocolate Chips (optional drizzle)
Line a cookie sheet with parchment paper. Measure 9 cups of Rice Krispies into a large bowl and set aside.
In a large saucepan mix the Agave Nectar and Sugar together over medium heat until it comes to a boil, boil for 1 minute then remove from heat and mix in the peanut butter. Add the Rice Krispies and stir until mixed. Working quickly place the mixture into the prepared pan and spread with a spatula (I used 2 so I could keep the parchment in place.
In a medium saucepan bring the cream just to a simmer and remove from heat and add your chocolate and butterscotch chips, stir until smooth and spread evenly over the warm base.
Sprinkle with the mixed chips and press them lightly into the topping.
Melt the dark chocolate in a small microwave safe dish in 20 second increments - stirring until melted. Drizzle the melted dark chocolate over the chips.
Cool thoroughly and cut into squares.