1 cup sugar
1 cup light corn syrup
1 1/2 cups peanut butter
6 cups Rice Krispies

In a 3-quart saucepan, bring sugar and corn syrup to boil. Remove from heat and stir in peanut butter. Add Rice Krispies and mix well. Press into a buttered 9x13-inch pan.

Topping:

6 oz. semi-sweet chocolate chips
6 oz. butterscotch chips

Melt chocolate chips and butterscotch chips together in a double boiler or in the microwave. Spread over bars. Cool till firm.

These are also great without the chocolate-butterscotch topping. Try using other kinds of crunchy cereal (Rice Chex, etc.), use only 4 cups and drop by spoonfuls onto cookie sheet.

Submitted by: Meg Kline