Spray an 8” square pan with nonstick cooking spray. Set aside.

In a medium sized saucepan, place the butter and peanut butter over low heat until the butter is melted, stirring frequently.

Add in the butterscotch chips and continue to melt over low heat.

Once the mixture is smooth and creamy, remove from heat and allow to cool slightly.

In a large bowl, place the mini marshmallows and rice krispies and stir together.

Once the peanut butter and butterscotch mixture has cooled so that it will mix together but not melt the marshmallows, add and stir until all ingredients are well combined.

Press into the greased pan and place in the refrigerator for about an hour to chill.

Once chilled, cut into 16 equal sized squares.