Ingredients:

  • 2 cups (340g) semi-sweet chocolate chips
  • 1 cup (170g) butterscotch chips (optional)
  • 2 cups (240g) roasted nuts, roughly chopped
  • 1 cup (30g) crispy rice cereal
  • ½ teaspoon (2.5 ml) vanilla extract
  • Pinch of salt

Instructions:

  1. Line two baking sheets with parchment paper.
  2. Melt chocolate chips (and butterscotch chips, if using) in 30-second intervals in the microwave, stirring between intervals.
  3. Stir in vanilla extract and salt.
  4. Add chopped nuts and crispy rice cereal to the melted chocolate. Mix gently.
  5. Drop spoonfuls of the chocolate mixture onto the prepared baking sheets.
  6. Refrigerate for at least 30 minutes, or until set.
  7. Serve and store leftovers in an airtight container.