Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

4 T Butter; unsalted
4 c Marshmallows; miniature
2 t Vanilla
4 c Rice Krispies
3/4 c Butterscotch Fudge Topping
12 oz Milk chocolate; coarsely chopped

Lightly butter an 8" square baking pan. In a large saucepan, melt the butter over low heat. Add the marshmallow and stir until blended. Remove from the heat and stir in the vanilla. Stir in the cereal
and mix with wooden spoon until blended. Scrape into prepared pan. With lightly buttered hands press on mixture to level. Place in freezer for 10 minutes. In a small saucepan, warm the topping to lukewarm. Remove from the heat and set aside to cool slightly. Pour the warm topping over the cereal layer, spreading evenly. Place in the freezer for 10 minutes. Melt chocolate in microwave. Set aside to cool slightly. Spread the chocolate on top of the caramel mixture. Chill to set chocolate.

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