Scotcheroos
1 cup light corn syrup
1 cup white sugar
1 1/2 cups smooth peanut butter
5 cups Rice Krispies
1 1/2 cups butterscotch chips (or one 11 oz package)
1 1/2 cups semi sweet chocolate chips (or one 11-12 oz package)
Bring the corn syrup and sugar to boil over high heat in a saucepan. Add the peanut butter and remove heat. Pour mixure over cereal in a large bowl. Stir until the cereal is all covered.
Pour and press cereal mixutre into a lightly greased or buttered 9x13 pan. While that is cooling, place all the chocolate chips and butterscotch chips in a microwave-safe bowl and in 30-second increments, melt the chips on high heat stirring after each 30 seconds. It takes about three to four times to make the frosting smooth and lump free. Once ready, spread the frosting on top of the rice krispie mixture. Cool in the refrigerator until set.
