1 (6 oz.) pkg. semi-sweet chocolate chips
1 (6 oz.) pkg. butterscotch chips
1/4 c. peanut butter
4 c. Kellogg's Rice Krispies

Melt chocolate chips, butterscotch chips and peanut butter in heavy saucepan over low heat - stirring constantly until well blended. Remove from heat and add Rice Krispies - stir until well coated. Drop by tablespoons onto wax paper or buttered cookie sheets. Let stand in cool place until firm. (Can also be pressed in pan and cut into squares when cool). Yield: 12 dozen, 1 1/2 inch cookies.