Scotcharoos
1 c. Karo syrup, light
1 c. peanut butter
1 c. sugar
6 c. rice crispies
6 oz. milk chocolate chips
6 oz. butterscotch chips
Melt syrup and sugar in a large pan. Add peanut butter and blend well. Add
crispies one cup at a time until well mixed. Spread in greased 9 x 13 inch
pan. Let cool.
"FROSTING":
Melt one 6 ounce bag chips in double boiler. Add the other chips and blend.
Spread on crispy mixture. Put in refrigerator for 15 minutes. Cut into
squares. Enjoy.
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