Mix and bake in a well-buttered 9×13 pan for 12 minutes at 350 degrees.
Frosting: Melt 3/4 cup chocolate chips and 1/2 cup peanut butter in microwavable bowl for 1 minute. Spread over top. Cool.
Bring sugar and OatSweet to a boil. Remove from heat. Add peanut butter then Rice Krispies. Place in 9×13 well-buttered pan.
Frosting: Melt together 1 cup butterscotch chips and 1 cup chocolate chips in a microwaveable container for 1 minute till smooth.
In a large bowl sift together flour, baking powder, and salt. Add cornmeal. In a separate bowl, stir remaining ingredients together, and add to flour mixture. Do not over mix. Spoon into a greased 9″x9″ baking pan. Bake at 400 degrees for 20 minutes or until toothpick comes out clean. Cut into squares. Serve warm.
Combine all ingredients except chicken in a large Ziploc plastic bag. Mix well. Add chicken, let the air out, reseal, turn to coat. Refrigerate overnight, turning periodically.
Grill 5-7 minutes until juices run clear or temp doneness at 165 degrees.