Crispy Chocolate Log - cooking recipe

Ingredients

1 (10 oz.) pkg. large marshmallows
1/4 c. butter or margarine
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

Preparation

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.