6 c. Rice Krispies

1 c. granulated sugar
1 c. white Karo syrup
1 c. smooth peanut butter

Bring to boil, stirring constantly. Remove from flame as soon as boil begins. Pour over Krispies and fold gently so as not to crush Krispies, and fold until all Krispies are covered. You must move quickly as peanut butter mixture hardens fast. Press Krispies mixture gently into greased 9x13x2-inch pan.

In 1-quart saucepan over lowest simmer burner melt:

12 oz. chocolate chips with
6 oz. butterscotch chips

Stir until one color. Spread over Krispies mixture until all Krispies are covered. Refrigerate overnight. Cut into squares. Allow to set at room temperature for 20 minutes before serving.