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

Combine sugar and syrup in pan. Cook and stir frequently over moderate heat until it begins to boil. Remove from heat and stir in peanut butter and Krispies. Press into a greased jelly roll pan or 9x13 inch cake pan for thicker bars.

FROSTING:

Melt 1 cup chocolate chips and 1 cup butterscotch chips (I use peanut butter). Spread on top.