For Nutty Butterscotch Bars, substitute butterscotch pieces for the semi-sweet chocolate.

3/4 c. chunky peanut butter
1/3 c. light corn syrup
3 tbsp. sugar
2 1/4 c. crisp rice cereal
1 (12 oz.) pkg. (2 c.) semi-sweet chocolate pieces
1/2 c. light corn syrup
1/4 c. sugar
1/4 c. butter
2 c. crisp rice cereal
1 1/2 c. tiny marshmallows
1/2 c. chopped peanuts

In a medium saucepan combine the peanut butter, the 1/3 cup corn syrup, and 3 tablespoons sugar. Cook over low heat until peanut butter is melted, stirring constantly. Stir in the 2 1/4 cups cereal until well coated. Spread the peanut butter-cereal mixture in the Cold Cut Keeper, pressing evenly in the container. Set aside.

In the same saucepan combine chocolate pieces, the remaining corn syrup and sugar and the butter. Cook over low heat until chocolate and butter are melted, stirring constantly. Stir in the 2 cups cereal and the marshmallows until well coated. Spread the chocolate-cereal mixture evenly on top of peanut butter-cereal layer. Sprinkle with peanuts. Cool. To serve, cut into bars with a table knife by applying light pressure. Apply seal to store. Makes 24 bars.