Prepare a baking dish (9 x 13 inches )and lay the baking paper into it.

In a pot, on medium heat, mix peanut butter with butterscotch chips, sugar, honey and water. When well combined, add rice crispies and mix well.

Pour the mixture into the baking dish, press with the spatula to make it even and leave aside.

In another pot, melt chocolate chips with thick cream, water and cinnamon.

Mix until well combined and when still hot, pour over the first layer.

Let it cool at the room temperature and after 15 minutes, put the cakeinto the fridge.

Before serving, cut 16 bars.