Melt the butterscotch and chocolate morsels in the microwave. Use a large microwave-safe bowl to melt the butterscotch morsels along with some peanut butter and miniature marshmallows. Chocolate morsels and whipping cream are melted together in the second step.

If you would rather melt the ingredients on top of the stove, melt the first combination of ingredients in a large saucepan over low heat and then melt the chocolate chips in a double boiler or in a metal bowl fitted over the top of a saucepan of simmering water.

I have been having some trouble melting chocolate morsels in recent months. Sometimes the chocolate will seize -- the term describing when chocolate doesn't get smooth when it melts, but develops a grainy texture. Melting the chocolate with a little liquid, in this case whipping cream, seems to help solve this problem. If you are melting chocolate without liquid and it seizes, whisk in a tablespoon or two of warm water until a smooth consistency is achieved.

Before patting the crispy mixture into the pan. oil your hands so the mixture won't stick to them. Refrigerate the bars for storage, but remove them from the refrigerator 10 minutes before you wish to cut them into squares.

PEANUT BUTTER CHOCOLATE CRISPY BARS

2 cups butterscotch morsels (1 11-ounce package)

1 cup creamy peanut butter

1 10.5-ounce bag miniature marshmallows

8 cups crispy rice cereal

2 cups semisweet chocolate morsels (1 11-ounce package)

1/2 cup whipping cream

Spray a 13-by-9 pan with nonstick cooking spray and set aside.

Melt the butterscotch morsels, peanut butter and miniature marshmallows in large microwave-safe bowl in the microwave, stirring after each minute, until melted.

Stir well to combine.

Place the cereal in large bowl, add butterscotch mixture and fold gently until cereal is evenly coated.

Press the mixture into the prepared pan. Set aside while you make the chocolate layer.

Combine the chocolate morsels and whipping cream in a microwave safe bowl and microwave, stirring after each minute, until melted and well blended.

Spread over cereal mixture.

Refrigerate and then cut into squares.

Makes about 24 bars.

Reach Karin Calloway at karin.calloway@comcast.net. You can see her prepare the recipe at noon Tuesdays on television station WJBF (Channel 6). Follow Karin on Twitter at http://twitter.com/karincalloway.

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