- 1 1/2 cups milk chocolate chips
- 1 1/2 cups butterscotch chips
- 1/2 cup milk chocolate chips
- 1/2 cup butterscotch chips
- 3 cups crispy rice cereal (such as Rice Krispies®)
- 2 cups salted peanuts
- Set up a double-boiler over low heat. Put baking sheets into freezer to cool them.
- Combine 1 1/2 cup chocolate chips and 1 1/2 cup butterscotch chips in the double-boiler and mix continuously until nearly melted, about 10 minutes. Add 1/2 cup chocolate chips and 1/2 cup butterscotch chips; continue to cook and stir until the chips are completely melted, about 10 minutes more. Fold rice cereal and salted peanuts into the melted chip mixture.
- Remove baking sheets from freezer and cover each with a sheet of waxed paper. Remove chocolate mixture from heat and drop spoonfuls of it onto the waxed paper. Heap the cookies into tidy piles for visual appeal.
- Put filled baking sheets into the fridge until the chocolate hardens, 15 to 20 minutes.