1 c. sugar
1 c. light Karo syrup
1 c. peanut butter
7 c. Rice Krispies
1 (12 oz.) pkg. semi-sweet chocolate chips

Mix sugar and syrup in Dutch oven. Cook over medium heat until it comes to a boil. Add peanut butter and mix until smooth. Remove from heat. Stir in Rice Krispies, mix until well coated. Pour into a 9x13 inch buttered cake pan. Let cool.

Melt chocolate chips in saucepan on top of stove. Spread over Rice Krispies. Cut into 1 or 2 inch squares.