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CHOCOLATE BUTTERSCOTCH SCOTCHEROOS 
1 c. sugar
1 c. dark corn syrup
1 c. peanut butter
6 c. Rice Krispies
1 (6 oz.) pkg. semi-sweet chocolate bits
1 (6 oz.) butterscotch bits

In large saucepan, cook sugar and corn syrup to a boil. Remove from heat and stir in peanut butter. Mix in Rice Krispies. Press into 13 x 9 x 2 inch pan. Cool about 5 minutes in refrigerator. Melt chocolate and butterscotch bits and spread over mixture. Chill in refrigerator until chocolate mixture is hardened (15 minutes). Cut into 2 x 1 inch bars.
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