Tuesday, December 31, 2013

Banana Cupcakes with Peanut Butter Frosting

As you all know, today is New Years Eve!  

For me, that means getting together with all my friends for food, games, and some awesome bonding time.

So of course, with so many people to try my baking, I decided to try another new recipe I found on Pinterest!

These cupcakes are great as cupcakes but could also be used as muffins (maybe add some crumble to the top)!  And the frosting!  It is too good!  Any peanut butter lover will not be able to get enough!

Banana Cupcakes with Peanut Butter Frosting
Recipe Adapted from: Crunchy Creamy Sweet

2 1/4 C all purpose flour
1 C granulated sugar
1/2 C packed light brown sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 C mashed ripe bananas (about 2)
3/4 C buttermilk
1/2 C vegetable oil
1 tsp. vanilla extract
2 eggs at room temp, beaten 
2 C powdered sugar
2 Tbsp. unsalted butter, softened 
1/4 C + 1 Tbsp. creamy peanut butter
1 tsp. vanilla extract
3 Tbsp heavy whipping cream

Preheat the oven to 350 degrees and place cupcake liners in a cupcake pan.

In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.

In another large bowl, beat together the bananas, buttermilk, oil, and vanilla.

Add the dry ingredients and beat on low, just until combined.

Add eggs and beat for 2 minutes.

Fill cupcake tins about 3/4 full and bake for 18 minutes, or until a toothpick comes out clean.

With an electric mixer, beat sugar, butter and peanut butter until crumby.

Add the vanilla and whipping cream and beat until smooth.

Increase speed to high and beat until fluffy (about 3 minutes).

When cupcakes are cool, frost.

Enjoy! :)

Saturday, December 28, 2013

Pumpkin Spice Eggnog Cheesecake Bars

When I'm on break and back home where my parents fund my baking, I go a bit crazy.  

I spend lots of time on Pinterest finding different recipe's that sound great and make a giant grocery list of all the ingredients I'll need.  I mean, I plan out meals and desserts for an entire week, and then do it all over again until it's time for me to get back to reality.  

These were just one of the many desserts I found.  The creamy cheesecake was just the right texture, and the ginger cookie crumbs made an excellent crust!

Pumpkin Spice Eggnog Cheesecake Bars
Recipe Adapted from: Jen's Favorite Cookies

 2 C. ginger cookie crumbs
1/2 C. butter
8 oz. cream cheese, softened 
1/2 C. pumpkin spice eggnog (can substitute regular eggnog)
1 T. flour
1/2 C. sugar
1 egg
1 egg yolk
1 tsp. rum extract (or actual rum)
1/2 tsp. nutmeg

Preheat your oven to 350 degrees and get out a 9x13 baking pan.

Slightly soften the butter so that it can be cut without too much effort.  Use a fork to combine the butter and cookie crumbs and then press onto the bottom of the pan.  

Bake the crust for 10 minutes.

While crust is baking, combine cream cheese, eggnog, flour, and sugar.  Mix until completely uniform. 

Add egg and egg yolk to mixture, mix well.

add in the rum extract and nutmeg and combine ingredients together thoroughly.

Pour cream cheese mixture over the cooked crust and bake for another 25 minutes.  Bars are done when the center is set. 

Allow to cool completely before cutting.


Tuesday, December 24, 2013

Peppermint Puppy Chow

I absolutely love all the different peppermint flavored chocolate and other goodies that come out during the Christmas season.  I could sit down with a bag of peppermint kisses and they would be gone within the hour.

So when I found this recipe for peppermint flavored puppy chow (an already scrumptious treat) I couldn't resist trying it out!

And I am really glad I did.  It took all the restraint I could gather not to sit down and eat the whole bag right after I made it.

Peppermint Puppy Chow
Recipe Adapted from: What's Cooking, Love?

5 Cups Chex Cereal
1 10oz Bag of Candy Cane Hershey's Kisses
1 1/2 Cups Powdered Sugar
1/2 Cup Crushed Candy Canes

Crush the candy canes (4-5) and have them ready in a small bowl.

Measure out the powdered sugar and place it in a separate bowl.

Measure out 5 cups of Chex cereal and put into a large bowl.

Unwrap all the kisses and place them into a microwave safe bowl.  Microwave for about 45 seconds and stir until completely melted.  (If they aren't melted enough microwave for 15 second intervals until they are.)

Pour melted chocolate over the Chex cereal and stir until cereal is completely covered.  

Put half of the powdered sugar into a plastic baggie, then dump the cereal into the bag.  Pour the remaining powdered sugar over top the the cereal.  Seal the bag and shake it up until all the cereal is coated.  Pour the crushed candy canes into the bag and shake.

That's all there is to it!  This is so simple to make, but so delicious!  Enjoy your holidays!  :)



Sunday, December 22, 2013

Rocky Road Oatmeal Bars

My after finals baking frenzy continued with this scrumptious dish!  

All the goodness of oatmeal, chocolate, peanuts, and marshmallows is beautifully orchestrated into this wonderful dessert!

Rocky Road Oatmeal Bars
Recipe Adapted From Will Cook For Smiles
1/3 C unsalted butter, softened 
1 C brown sugar
2 eggs, best at room temp
1 1/2 tsp vanilla extract
1 C flour
1 tsp baking soda
1/2 tsp salt
3 C old fashioned oats
1 C mini marshmallows
2/3 C peanuts (can substitute your favorite nut)
2/3 C chocolate chips
**1/4-1/3 C honey

 Preheat your oven to 350 and grease and line a 9x9 pan with parchment paper.

Beat together the butter and brown sugar until it is nice and fluffy, about 2 minutes.

Add the eggs one at a time, beating after each addition.  Beat in the vanilla extract.

**Beat in the honey, on low.

Sift together the flour, baking soda, and salt.  Add to the butter mixture and either beat on low, or mix with a wooden spoon until combined.

Add oats and fold in with a wooden spoon.  

Spread the dough evenly over the parchment lined pan.

Bake for 20 minutes.

While the dough is baking, combine the last three ingredients: marshmallows, nuts, and chocolate chips.  After the dough is done baking spread them evenly over the top and bake for another 10-12 minutes.  Be sure not to over-bake or the marshmallows will become stiff and chewy.

**When I made this I found the base to be just a bit dry.  Adding honey to the recipe will help it retain moisture and make it less dry.  I haven't tried it with the honey yet so the measurement is just a guess!  :)


Thursday, December 19, 2013

Oatmeal Cookies

It's that time of year again.  When temperatures are down and stress levels are high. 

Here's a little of what I've had going on these past few weeks:
  • Elections for my sorority
  • Exams before my final exams (I took Organic Chemistry)
  • Working as much as possible
  • Figuring out what to do about Christmas presents
  • Final Exams and practicals
  • Still attempting to have some sort of social life
Somehow, even with everything I was doing, I managed to survive and took my very last final exam today!

To celebrate this awesome accomplishment I decided a little time in the kitchen was in order.

There's something about the basics that is comforting.  The basic peanut butter and jelly sandwich, the simple cheese pizza or the classic macaroni and cheese all have the power to satisfy and just make you feel better.

That's why I decided to go with these simple oatmeal cookies.  There is absolutely nothing fancy about them, and they're just perfect this way.

Oatmeal Cookies
Recipe Adapted From: Lil Luna

1 1/2 Sticks of unsalted butter, softened
1 1/2 Cups packed brown sugar (I used dark)
1 egg
2 tsp. vanilla
1 1/2 Cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 1/4 Cups oats (I used instant because that's what I had, but steel cut or old fashioned work too!)

Preheat your oven to 325 degrees and place parchment paper on your cookie sheet.

Cream together the butter and brown sugar until it is light and fluffy.

Add the egg and vanilla and continue to beat until the ingredients are fully incorporated, about 1 minute.  

In a separate bowl, combine the dry ingredients.  

Pour the flour mixture over the butter mixture and mix until combined.  This step is sometimes better to do with a spoon to prevent over mixing.  

Add the oats and stir to combine so you do not break them up too finely.  

Drop tablespoon size portions onto the cookie sheet leaving about 2 inches in between.  

Bake for 10-12 minutes, until the edges start to brown.  let them cool for another minute or two on the pan before removing them.  

**These cookies are also great starter cookies!  You can add your favorite chocolate, nut, or berry to them to make them more your own!**

I hope you enjoy these cookies as much as I do!  Happy Holidays!

Thursday, November 28, 2013

Turkey Brownies

It's that time of year again.  The time for delicious smells coming from the kitchen and delicious food piled up on plates.  You know what I'm talking about.


This time of year is just so wonderful!  Everyone is just content sitting around the table and having a good conversation.  

But of course, it wouldn't be this time of year without the countless desserts that line the counter!  

These adorable little turkey's are perfectly festive and a great activity for you to do with your kids!  (Or younger cousins and siblings)  They have so much fun frosting them and decorating them up like turkeys!

They're also incredibly easy to pack up the ingredients and take them to wherever you're celebrating!

Turkey Brownies
Recipe Adapted from Crazy For Crust

Brownies (Homemade, or from a box)
Chocolate Frosting (Homemade, or from a can)
Candy Corn


Prepare brownies according to directions. Make them in a cupcake tin and only fill 1/3-1/2 full.  Make sure you spray your pan so they don't fall apart when you are trying to get them out!
After the brownies have cooled, frost the tops with your chocolate frosting.

For the decorating, you'll need four or five full pieces of candy corn for the feathers.  The eyes and nose are also made out of candy corn.  For the eyes, cut off the white tips and for the nose use the other part.  (You know what to do with the extra candy corn!)

I thought that the turkeys looked a little funny without pupils, so I added small dots of chocolate frosting to each white eye!  However, that step is completely optional!  

Enjoy making these delightful little desserts with the kiddos in your life!  I know I did!
Happy Thanksgiving everyone!! :)

Tuesday, October 29, 2013

Tomato Basil Caprese Bread

No, you are not on the wrong blog.  No, this recipe does not contain any sugar and it is not a dessert. 

But, yes, I did make it! 

One of the best things about this bread is that there is no yeast in the recipe, making it so much easier to make!  It has a delightful soft center with a crusty outside.  Using fresh ingredients in this bread really puts it on the next level, so I strongly encourage you to do so!

Tomato Basil Caprese Bread
Recipe Adapted From Will Cook For Smiles

1 1/4 Cup of flour
1 Cup bread flour
2 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp of salt
3 1/2 to 4 oz of cubed, fresh mozzarella cheese
2 tbs of chopped fresh basil
1/3 Cup of chopped sun-dried-tomatoes
2 eggs
2 1/2 tbs olive oil
1 1/4 Cup buttermilk

Preheat your oven to 350 degrees and grease your pan.  I would use an 8x4.
In a large mixing bowl, combine flour, baking powder, baking soda and salt.  Mix until combined.

Add the basil, cheese, and tomatoes to the flour mixture and combine. 

In another bowl, beat the eggs, oil, and buttermilk together. 

Pour liquids into the flour mixture and mix with a spoon until all ingredients are combined.  The dough will be very sticky.  Make sure to scrape all the way to the bottom to ensure that all flour has been worked into the dough.

Put dough in pan and spread evenly.  Bake for about 45-50 minutes, could take longer depending on your oven.  Make sure to test with a knife for doneness!

This bread will make a great side to a delicious spaghetti dinner!  Enjoy! 

Wednesday, October 23, 2013

Pumpkin Butterscotch Cookies

Fall, one of the most beautiful times of year (except for the fact that it's starting to get cold out).  The leaves are changing, Starbucks brings back everyone's fall favorite, the pumpkin spice latte and I can wear my favorite pair of boots without being judged.  

So, in the spirit of the time of year I decided to make Pumpkin Butterscotch Cookies!  Boy did these turn out delicious!  It has the perfect amount of pumpkin flavor with a delicious butterscotch and brown sugar compliment!

I baked them while on fall break to bring back to a friend.  They didn't even last two days!  :)

Pumpkin Butterscotch Cookies 
Recipe Adapted from Overtime Cook

2 sticks of butter
1 Cup of sugar
1/2 Cup of brown sugar
1 tsp vanilla extract
1 tsp baking soda
1 tsp cinnamon
1 egg
1/2 Cup of pumpkin puree
2 1/4 Cups of flour
2 Tbsp of corn starch
1 1/2 Cups of butterscotch chips

Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
Using an electric mixer, beat together the butter and sugars until creamy.

Add the vanilla, baking soda and cinnamon and beat until incorporated.  Add the egg and pumpkin puree and beat until no lumps remain.

Mix together the flour and cornstarch, and beat into the sugar mixture until fully combined.  

Fold in the butterscotch chips. (Don't have butterscotch on hand?  I think white chocolate would work as well.)

Using two spoons, drop tablespoon sized scoops onto the parchment paper.

Bake for 10 minutes.  Allow to cool about a minute before taking off the pan.  

These are fabulous right out of the oven, or after they've cooled!  Enjoy! 

Sunday, October 20, 2013

Peanut Butter and Jelly Bars

Who doesn't love the classics?  Mac and cheese, tater tots, and of course peanut butter and jelly!  

So what could be better than a good ole classic in dessert form?  These were the perfect finish to the delicious family meal I made.  Everyone loved it from my younger brother, to my grandpa.

Whether you're making treats for a child's birthday, or providing some scrumptious yummies for a tailgate, this is the perfect choice!

Peanut Butter and Jelly Bars
Recipe Adapted from Framed Cooks

2 Sticks of Unsalted Butter, Softened
1 1/2 Cups of Sugar
1 tsp. vanilla
2 Eggs
2 Cups of Creamy Peanut Butter
3 Cups of Flour
1 tsp. Baking Powder
1 1/2 Cups of Jam (your choice!)

Preheat oven to 350 degrees and spray and line a 9x13 pan with cooking spray.  
Cream the butter and sugar with a mixer for about 2 minutes.  

Add eggs, vanilla, and peanut butter.  Mix until fully combined.  

Sift the flour and baking powder together.  

With the mixer on low, add the flour in sections until fully incorporated.  

Take 2/3 of the dough and press it to the  bottom of the pan.  Spread the jam over the dough evenly, covering entire surface.  Using the remaining dough, crumble pieces and scatter them across the surface.  The jam should be mostly covered.  

Bake for about 45 minutes, or until top is golden brown.

Allow to cool completely before cutting into bars.  These are pretty rich so trust me when I tell you cutting them small is not a bad thing!  Enjoy!

Monday, September 23, 2013

Peanut Butter Chocolate Layer Bars

I'm a stress baker.  There is nothing that can calm my nerves like mixing up a sweet sugary treat.

So after a week full of stressful exams and meetings the kitchen was calling my name.  No, it was screaming!

My roommate Bethany is who I bake for most of the time, therefore, she usually picks out the new recipe to try!  This time she chose these delicious, ooey, gooey, peanut butter chocolate bars.

Peanut Butter Chocolate Layer Bars
Recipe adapted from: Amanda's Cookin
1 Cup unsalted butter, softened
1 1/2 Cups packed brown sugar
2 eggs
2 Cups creamy peanut butter
2 tsp, vanilla
3 Cups flour (I used a combination of wheat and all purpose)
1 tsp. baking soda
1/2 tsp. salt
1 14 oz can of sweetened condensed milk (I used fat free and it worked fine!)
1 1/2 Cups semi sweet chocolate chips (Milk or dark would work as well.)
2 Tbsp. creamy peanut butter
2 tsp. vanilla 
1/3 Cup chocolate chips (optional, for topping)

*Note: all can be done without a mixer, you just might end up with a sore arm :)

Preheat your oven to 350 Degrees F.  Spray a 9x13 baking pan with cooking spray.

Beat the butter in a large mixing bowl until creamy (skip if lacking a mixer, melt about 1/3-1/2 of butter.)  Add the brown sugar and combine the two together.  Beat in eggs, one at a time until completely combined.

Add 2 cups peanut butter and 2 tsp. of vanilla and beat until thoroughly combined. 

In a separate bowl, whisk together the flour, baking soda and salt.  Gradually add the flour mixture into the brown sugar and butter mixture.  I did four sections.  The dough will be a bit sticky.

For the filling, heat the sweetened condensed milk, chocolate chips, and 2 Tbsp. of peanut butter over low heat until creamy.  Remove from heat and add the two tsp. of vanilla, stirring to combine.  

Press the dough to the bottom of the baking pan, reserving about 2-2 1/2 Cups for the top.  

Pour the chocolate filling onto the bottom layer of dough, making sure it completely covers dough.  

crumble the remaining dough on top of the chocolate filling and then sprinkle with chocolate chips if desired. 


Bake for 30 minutes, or until top is a nice golden brown.  Allow the pan to cool at least 15 minutes before cutting.  The bars will be pretty crumbly until they have cooled completely.

Enjoy!  :)

**Update: They were much better the next day, my roommates have eaten half the pan!


Friday, September 13, 2013

Coconut Blondies

I'm not going to lie.  Sometimes I miss living with my parents. 

I definitely didn't realize how expensive it is to bake until I was out on my own!

Consequently, I really can't bake as much as I'd like, even though I live in a house with a full kitchen this year.

But I decided today that it had been far, far too long and I needed to fix that ASAP!

So, after Bethany and I studied at Barnes and Noble for awhile we stopped at Super Saver to pick up a few ingredients to make these delicious babies!

And, if it makes you feel better these are actually not too horrible for you!  They're sort of a "light" dessert.

Coconut Blondies
Recipe Adapted from High Heels and Grills

1 cup all-purpose flour
1 1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons butter or margarine, melted
2 large egg-whites
1 large egg
1 cup light brown sugar, packed
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
2/3 cup sweetened flaked coconut

Preheat oven to 350°. Spray an 8" x 8" baking pan with cooking spray.

Combine the flour, baking powder, and salt in a bowl. In a separate bowl mix the margarine, egg whites, whole egg, brown sugar, coconut extract, and vanilla until fully incorporated. 
Stir the dry ingredients into the wet ingredients until all dry has been moistened. Stir in the coconut, and pour mixture into the baking pan.

Bake for 25 to 30 minutes. Cut into bars and serve warm.  Ice cream or whipped topping compliment them very well! (I used a 9x9 and it only took 20 minutes!)

Monday, September 9, 2013

Pineapple Upside Down Cake

If you've never made an upside down cake before, it might seem a bit intimidating.  I know the first time I made one I was nervous.  But it's really not that scary!  (Except for maybe the flip, my first one ended up in several pieces...)  Point is, YOU CAN DO IT! 

This cake is not good, it's fantastic!  I literally see rainbows when I eat it.

Intrigued? You should be.

Pineapple Upside Down Cake
Recipe Adapted from My Grandma's Recipe Book
1/4 C Butter
2/3 Brown Sugar
6-9 Pineapple Slices
9-10 Maraschino Cherries
1 1/3 C All-Purpose Flour
1 C granulated Sugar
1/3 C Shortening
1 1/2 tsp Baking Powder
1/2 tsp Salt
3/4 C Milk
1 Egg

**For this recipe you can either use a 9 inch square pan or a 9-10 inch round pan.  The different pans require different amounts of pineapple rings and cherries.**

Preheat oven to 350 degrees 

Put the butter in pan of your choice and melt it in the oven.  Make sure the butter is covering every space on bottom of pan.  Sprinkle the brown sugar evenly over the melted butter.

Arrange the pineapple slices on top of brown sugar.  (6 slices for round, 9 for square)  Place cherries in center of rings (and in open spaces if using a round pan). 

In medium bowl mix the flour, baking powder, and salt-set aside.

Cream sugar, shortening, egg and milk in separate large bowl.

Combine wet and dry ingredients thoroughly.  Very few lumps in the batter should exist.

Pour the batter over top of the pineapple and cherries, making sure to cover evenly. 

Bake for 45-50 minutes, depending on pan used and your personal oven.  Check by inserting a knife and checking for residue.  When knife comes out clean the cake is done.

Immediately after removing cake from oven turn over onto serving plate.  This is the tricky part.  What I have found is that if you have someone to hold the serving plate and someone to hold the baking pan it is much easier!  After turning over cake, leave the pan on top of the cake for just a few minutes so all the brown sugar glaze can drip onto the cake.  Be careful not to leave in on too long or it will start to burn.

This cake is great served warm or at room temp!  A little whip cream doesn't hurt any either!

Happy Baking!

Tuesday, July 23, 2013

Peanut Butter Nutella Cookies

You know what stinks about living on your own?


I mean you grow up hearing adults in real life and on TV talk about how awful they are, but you don't actually realize it for yourself until you have to pay them!

Rent, utilities, car, grocery!  It all adds up!

I do have to give my parents a HUGE thanks for helping me out!  There's no way I could do everything on my own!

That all being said, you can understand why I haven't posted in forever!  I can't afford to bake!

But these cookies contained ingredients most people already have!  Including me!

Peanut Butter Nutella Cookies
Recipe Adapted from Lemons and Anchovies 

½ cup unsalted butter, melted
¼ cup firmly-packed dark brown sugar
¾ cup granulated sugar
¾ cup creamy peanut butter
½ cup Nutella
1 large egg
1 teaspoon vanilla extract
1⅓ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt


Using either an electric mixer or a sturdy spoon, beat the melted butter, sugars, peanut butter, Nutella, egg and vanilla extract in a large bowl.  Make sure that everything is incorporated together completely.

Sift the rest of the dry ingredients in another bowl.  Add to the wet mixture, and mix on low speed or stir until just combined. Refrigerate the dough for about two hours before baking.

When the dough is nice and firm, preheat your oven to 350 degrees. Line a baking sheet with either tin foil or parchment paper.  Shape the dough into balls then flatten them on your palm. Make sure the cookie is still about 1/4-1/3 of an inch thick.

Place the disks two inches apart on the baking sheets and bake for 9-11 minutes. The cook time is shorter the longer the dough sits out. When you pull them out of the oven they will seem too soft, but let them sit a couple minutes on the pan and they will firm up a bit. Transfer to a wire rack to finish cooling.

These cookies burn easily and quickly so make sure you keep an eye on them!  Enjoy!


Saturday, May 18, 2013

Almond Joy Dip

If happiness could be wrapped up in a coconut-chocolate-almondy goodness Almond Joy's would be right on target.  The combination of sweet, and salty along with the perfect texture make them one of my favorite candy bars.

So of course, it was only a matter of time before I tried to make my own!

However, I was unsuccessful when it came to the dipping process.  

I didn't want to put all these yummy ingredients down the sink, so I decided to do some experimenting and create an Almond Joy dip!  

Goodness was I successful.  

Almond Joy Dip
Recipe slightly adapted from Vanilla Sugar Blog


14oz Sweetened Condensed Milk
12oz Sweetened Coconut
Pinch of Salt
3/4 C Milk Chocolate Chips
2 C Heavy Whipping Cream

Mix the sweetened condensed milk, coconut and salt together in a bowl.  Make sure you get everything distributed evenly.  You can adjust the amount of coconut if you think it's too creamy. 

Melt the chocolate in a double boiler or in 30 second intervals in the microwave. Pour the chocolate onto the coconut mixture and combine thoroughly. Again, you can add more chocolate in if you want it to be more chocolaty.

Pour the heavy whipping cream into a large bowl and use the whisk attachment on your electric mixer until it is the consistency of whipped cream.

Mix the cream with the coconut mixture until thoroughly incorporated.  Serve with gram crackers or fruit!

Monday, May 13, 2013

Kit Kat Bars

This is another recipe I found on Pinterest.  I love Kit Kat bars, so if I could almost make my own how awesome would that be?!

This recipe can also easily be made gluten free!  Just buy gluten free Rice Krispies and make sure your products have no risk of contamination.   You can also substitute peanut butter for the peanut butter chocolate chips.

Kit Kat Bars
Recipe Adapted From Shugary Sweets


3/4 cup unsalted butter
3/4 cup heavy cream
1 1/2 cup granulated sugar
25 regular sized marshmallows
12 oz milk chocolate chips
1 oz unsweetened baking chocolate
5 cup Rice Krispies cereal
11 oz butterscotch chips
1 cup peanut butter chips


In a large bowl, combine the marshmallows, milk chocolate, and baking chocolate.

In a large pot bring the sugar, cream and butter to a boil over medium-high heat.  Let the mixture boil for 4 minutes while constantly stirring.  After 4 minutes, remove from the stove and pour the hot mixture over the marshmallows and chocolate.  Immediately use an electric mixer to combine the two until everything has melted and it is completely smooth.  After a few minutes the butter will start to separate, just mix some more right before pressing into the pan.

Melt the butterscotch and peanut butter chips either on a double boiler or in the microwave in 30 second intervals.

Mix the melted chips and Rice Krispies together in a large bowl along with 1/3 of the chocolate mixture until evenly distributed.  

Line a 9x13 baking dish with parchment paper and press 1/2 of the remaining chocolate mixture onto the bottom.  I found it worked best when I used the back of a large spoon.

Pour the cereal mixture over top and press down firmly so that the top is smooth.  

Press the rest of the chocolate mixture on top of the cereal mixture and allow the bars to set up in the refrigerator for about an hour before cutting.