From Paulette Vickery's Recipe Collection

Butterscotcheroos

candies, cookies

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cup rice crispies
1 cup chocolate chips
1 cup butterscotch chips

Place corn syrup and sugar in large saucepan, over medium heat. Cook, stirring often, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Add Rice Crispies, and mix until thoroughly combined. Press mixture into greased 13-9 inch pan. In small saucepan, melt chocolate and butterscotch chips together, over low heat, stirring constantly until chips are melted. Spread melted chips over Rice Crispy mixture in pan. Refrigerate until firm. Cut into 1-2 inch bars.

Yield: 48 servings




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