1 c. sugar
1 c. light corn syrup
1 c. peanut butter
6 c. Kellogg's Rice Krispies
1 c. (6 oz. pkg.) semi-sweet chocolate chips
1 c. (6 oz. pkg.) butterscotch morsels

Combine sugar and syrup in 3-quart saucepan. Cook over moderate heat, stirring frequently, until mixture boils; remove from heat. Stir in peanut butter and mix well. Add Rice Krispies; stir until well blended. Press mixture into buttered 9x13 inch pan.

Melt chocolate and butterscotch morsels together over hot but not boiling water, stirring until well blended; remove from heat. Spread evenly over Rice Krispies mixture; cool until firm. Cut into bars.

I like to use chunky peanut butter. Instead of melting chips over hot water, I sprinkle them over the top and put them in a warm oven. When they are softened, I spread them over the Rice Krispies, thus saving a pan to wash. I also like to add extra nuts.