Three types of baking chips and puffed rice cereal are all you need for these easy, no-bake butterscotch crunch bars. Sprinkles are optional but encouraged!
Line a baking sheet with parchment paper. Parcel out three types of chips into separate microwave-safe bowls.
Starting with the semi-sweet chocolate chips, melt in microwave over a few intervals at half power until smooth, stirring between intervals.
Once smooth, stir in ¼ cup of puffed rice cereal until cereal is fully coated. Using a spatula, spread chocolate and cereal mixture in a rectangular shape onto lined baking sheet, to ¼"-½" thickness.
Repeat steps 2-3 with the butterscotch and white chocolate chips. To help maintain distinct layers, place baking sheet in the refrigerator between chip layers so that the previous layers harden (see note in post text above).
After spreading white chocolate layer, add sprinkles and slightly press down so that they adhere. Refrigerate until all chocolate has hardened completely.
Once chocolate has solidified, chop into squares. Store in refrigerator.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.