Place marshmallows, butter and peanut butter in a microwave safe bowl. Heat in the microwave for 1 minute. stir. Heat for another minute. If not all melted heat in 30 second increments until smooth.

Add Rice Krispies into the marshmallow mixture and stir until combined.

Line a cookie sheet ( 10"x15" with parchment paper and spray with non stick cooking spray. Spread the Rice Krispies evenly and pack down using a spatula or your hands. (spray your hands with a bit of non stick spray as well to keep from sticking!)

Heat semi sweet chocolate chips and butter scotch chips in a microwave safe dish 1 minute at a time stirring between until melted. Mine took 2 minutes.

Spread over the Rice Krispies and using the parchment to lift the edge roll the Rice Krispies into a log starting at the long side.

Place in the fridge for 1 hour before slicing 1/2" thick slices. Serve immediately or they can be layered in a freezer safe container separated by wax paper and frozen for up to 2 months!

Thaw in the fridge before bringing fully to room temperature!