once chilled.
Ingredient Notes
Use milk chocolate chips here, not semisweet. The original candy-bar feeling really depends on that softer, sweeter chocolate flavor. Dark chocolate can work well in other recipes, but this is not the place I’d make that switch.
Butterscotch chips are what give the chocolate layers that warm, almost caramel-like flavor. Don’t skip them. The combination of milk chocolate and butterscotch can look a little strange while it’s melting, especially before you stir it smooth, but hang in there.
Creamy peanut butter works best. The regular shelf-stable kind. I use whatever is on sale, usually Jif or
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