12 oz. butterscotch chips
1 c. peanut butter
8 c. Rice Krispies
2 tbsp. water
1 c. powdered sugar
4 tbsp. butter
12 oz. chocolate chips

Melt 12 ounces butterscotch chips and 1 cup peanut butter over low heat; stir until smooth. Stir Rice Krispies into butterscotch/peanut butter. Press half of that mixture into a buttered 9 x 13 inch pan. Chill in refrigerator.

Combine the water, powdered sugar, butter and chocolate chips in the top of a double broiler. Stir until well blended. Spread over chilled mixture. Carefully press the remaining Rice Krispies mix over the chocolate. Chill.