How do you make a rice crispie cake with marshmallows and chocolate drops?

* 1/4 cup (57 grams) unsalted butter

* 1 (10-ounce) package (about 40 marshmallows) marshmallows

* 6 cups (96 grams) rice krispie cereal

* 1/2 cup (90 grams) semisweet chocolate chips

* 1/2 cup (90 grams) butterscotch chips

* 1/4 cup (60 grams) chopped nuts (such as peanuts or walnuts)

Instructions

1. Line an 8-inch square baking pan with parchment paper.

2. In a large saucepan, melt the butter over medium heat.

3. Add the marshmallows and stir until melted and smooth.

4. Remove the saucepan from the heat and stir in the rice krispie cereal, chocolate chips, butterscotch chips, and nuts.

5. Press the mixture into the prepared baking pan and refrigerate for at least 30 minutes.

6. Cut into bars and serve.

Tips

* To make the rice krispie cake even more decadent, you can add some mini marshmallows to the mixture before pressing it into the baking pan.

* If you don't have any parchment paper, you can also grease the baking pan with butter or cooking spray.

* Be careful not to overcook the marshmallows, or the rice krispie cake will be too hard.

* You can use any type of chocolate chips or butterscotch chips that you like.

* For a fun variation, try adding some sprinkles or colored marshmallows to the mixture.

* Rice krispie cakes are a great make-ahead dessert. You can store them in the refrigerator for up to 3 days.

* When storing rice krispie cakes, place them in an airtight container to prevent them from drying out.