1 package (10 oz.) large marshmallows
1/4 c. butter
1/4 c. peanut butter
5 1/2 c. crisp rice cereal
1 1/3 c. semisweet chocolate chips
3/4 c. butterscotch chips
Line a cookie sheet with wax paper; grease the paper and set aside. In a large pot, combine the marshmallows, butter, and peanut butter. Set over low heat; 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 on high for 2 minutes. Stir. Spread over cereal mixture to within 1 inch of edges. Roll up jelly-roll style, starting with a short side, peeling wax paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1 inch slices.
I made this recipe without the butterscotch chips, and it turned out well.
From Quick Cooking Magazine circa 1999