No Bake Chocolate Peanut Butter Butterscotch Bars

How to make No Bake Chocolate Peanut Butter Butterscotch Bars Recipe -  I’ll never forget my first jar of gourmet butterscotch peanut butter from Spread Restaurant in San Diego. I could not believe the incredible peanut butter combinations that were available at this restaurant. I was in awe. The second I got home, I went to work in my kitchen like a mad scientist, experimenting with butterscotch and peanut butter. These bars are now one of my “go to” desserts and take just minutes to prepare. Have the kids help measure out the ingredients and help stir. Serve chilled with a tall glass of milk.

Ingredients:
2 cups butterscotch chips
4 tablespoons (1⁄2 stick) unsalted butter, softened, divided
2 cups creamy peanut butter
1 cup powdered sugar
1 12-ounce bag semi-sweet chocolate chips
1⁄4 cup heavy cream

Method:
1. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.

2. Add the butterscotch chips and 2 tablespoons of the butter to the bowl of a double boiler to melt. Stir until melted; the mixture will have the consistency of peanut butter. Remove from the heat. Add the peanut butter and melted butterscotch chips to a large bowl and mix to combine. Add the powdered sugar, and stir until smooth. Transfer the peanut butter mixture to the prepared baking pan, spreading evenly.

3. Wash and dry the bowl of the double boiler and add the chocolate chips and the remaining 2 tablespoons butter to melt. Stir until melted, then add the heavy cream, stirring, until smooth. Pour over the peanut butter layer in the pan, spreading evenly.

4. Refrigerate for 1 hour or until firm. Lift the foil edges to remove from the pan and cut into squares. Serve chilled or at room temperature.