No Bake Butterscotch Peanut Butter Cookies

1¾ cups peanut butter (creamy or chunky, natural or regular)
12 ounces butterscotch chips

1 cup white chocolate chips
1 cup chopped salted peanuts
3 cups Rice Krispies cereal
1. Line two baking sheets with parchment paper; set aside.

2. In a medium saucepan combine the peanut butter, butterscotch chips and white chocolate chips over low heat, stirring occasionally until completely melted and smooth.

3. Stir in the peanuts and Rice Krispies cereal. Drop mounds (about 2 tablespoons each) onto the parchment-lined baking sheets. (You could also use a medium-size cookie scoop.) Chill until set, about 1 hour. Store in an airtight container at room temperature or in the refrigerator.

(Recipe adapted from Smucker’s)