From the Kitchen of Alma Harris of Metropolis, IL
1 Cup of Sugar
1 Cup Lite Corn Syrup
1 Cup Peanut Butter
6 Cups Rice Krispies
1 Cups Semi-Sweet Chocolate Chips
1 Cups Butterscotch Chips
Combine the sugar and corn syrup in a large sauce pan or pot over medium heat and bring to boil. Remove the mixture from the heat and stir in the peanut butter. Fold the rice krispies into the mixture. Grease a 9×13 inch cake pan and press the rice krispies mixture into the bottom of the pan evenly. Set pan aside to allow the mixture to become firm. In a double boiler, melt together the chocolate chips and butterscotch chips and blend them together. Pour mixture over the top of the rice krispies mixture. Chill for 5 minutes in the refridgerator or until firm. Cut scotcheroos into 2×1 inch bars. Recipe yields 48 bars.