This recipe was passed on to me by a high school friend, Jenny. Her mom used to make these all the time, I can remember sitting in the Micanek's kitchen eating them after school.
1 cup sugar
1 cup peanut butter
1 cup Karo light corn syrup
6 cups Rice Krispies
6 ounces butterscotch chips
6 ounces semi-sweet chocolate chips
Combine sugar and corn syrup in a saucepan. Heat until mixture begins to boil. Remove from heat. Add peanut butter and stir until smooth. While heating sugar and corn syrup, melt chips in a double boiler, stirring frequently. Pour Rice Krispies in a large bowl and mix in the peanut butter, sugar, corn syrup mixture. Pour this into a 9x13 pan. Pour the melted chips and spread over the top. Allow plenty of time to cool. DO NOT REFRIGERATE. It makes the chocolate turn dusty and makes them very hard to cut. Cut into 1 1/2 inch squares.
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