Scotcheroos

1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
6 cups Rice Krispies
1 cup chocolate chips (I prefer to use semi-sweet)
1 cup butterscotch chips

In a 3 qt. saucepan, cook the corn syrup and sugar over medium heat, stirring frequently, until sugar dissolves & mixture begins to boil. Remove from heat and stir in peanut butter. Mix well. Add Rice Krispies cereal and stir until well coated. Press mixture into a 13x9x2" pan coated with cooking spray.
In a microwave safe bowl melt the chocolate and butterscotch chips together, stirring every 30 seconds. (Or melt in a saucepan on the stove over low heat, stirring constantly).
Spread melted chocolate/butterscotch chips mixtures over the cereal mixture. Let stand until firm (or speed it along by putting in fridge for 30 minutes). Cut into squares.
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This recipe is easily halved to make in an 8x8 pan. That's what I did this time, but I made the full topping amount and enjoyed it that way. So if you'd like the butterscotch/chocolate layer to be thicker, just double it!

I prefer to chill these in the fridge for a half hour or so to help them set up a bit before cutting. I also prefer to keep these chilled, then pull them out about 10 minutes before eating, but you can also just keep them at room temp.
via: Michelle Palin