In large mixing bowl, combined corn puffs, cranberries and cashews until well mixed; set aside.
2. In medium saucepan over medium-low heat, combine chocolate chips, butterscotch chips and peanut butter. Stir until melted and well combined; pour over corn puff mixture. Toss to coat.
Press mixture into a greased 9x13-inch baking pan. Place in refrigerator to cool completely.
Cut into 24 bars and store in an airtight container in the refrigerator.
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