1 c. sugar
1 c. light corn syrup
1 c. peanut butter
6 c. Rice Krispies

FROSTING:

1 (6 oz.) pkg. chocolate chips
1 (6 oz.) pkg. butterscotch chips

Combine sugar and syrup in a 3 quart pan. Cook over moderate heat, stirring frequently until mixture begins to bubble. Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies. Stir until well coated. Press into buttered 9"x13" pan.

FROSTING: Melt chocolate chips and butterscotch chips together over hot but not boiling water, stirring until well blended. Remove from heat; spread evenly over rice mixture. Cool until firm. Cut into bars. Makes 48 bars, 2"x1".