1/4 cup margarine 1/4 cup peanut butter 1 bag large marshmallows 5 1/2 cups crisped rice cereal 1 1/3 cups chocolate chips 3/4 cups butterscotch chips

Line a large cookie sheet or jelly roll pan with parchment paper and spray heavily with cooking spray; set aside. In a microwave-safe mixing bowl, combine margarine, peanut butter, and marshmallows. Microwave on high 2-3 minutes until margarine is melted and marshmallows have expanded. Stir to combine. Add crisped rice cereal, stirring until thoroughly coated. Spread evenly into pan. In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave on high 2-3 minutes (stirring at least every minute) until melted; stir. Spread evenly over top of crisped rice mixture. Lift up a long end of the parchment paper, and roll dessert like a jelly roll until it forms a log. Arrange so that the seam is down, and then chill for at least one hour, or until chocolate center is set. Cut into slices. Makes 15 servings.