• 1 pound butterscotch candy coating
• 4.5 oz. tiny crisp rice
• 1 pound milk chocolate candy coating, divided

Grease a 9"x 13" pan. Melt butterscotch and 1/2 pound milk chocolate candy coating together. Stir in tiny crisp rice. Spread evenly into pan. Allow to set at room temperature. Melt the remaining milk chocolate coating. Spread over the mixture in the pan. Refrigerate until firm. Cut into bars.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.