6 c. Rice Krispies
1/4 c. sugar
2 c. semi-sweet chocolate chips
1 c. white corn syrup
1 c. chunky peanut butter
1 c. butterscotch chips

Place Rice Krispies in very large bowl. Put sugar and syrup in small saucepan and bring to rolling boil. Turn off heat and add peanut butter, mix together until smooth. Cool 3 minutes; pour over Rice Krispies, immediately pat firmly into 9 x 13 inch buttered pan. Melt chips together over very low flame in heavy pan. Pour over Rice Krispies mixture and smooth over. Refrigerate until icing is firm and cut into bars.