Measure corn syrup and sugar into a large saucepan. Cook over medium heat,
stirring frequently, until sugar dissolves and the mixture begins to boil.
Remove from heat; stir in the peanut butter. Mix well. Add the rice
krispies and stir until well coated. Press the mixture into a 9" x 13" x 2"
pan that has been coated with nonstick vegetable cooking spray.
Melt the chocolate and butterscotch chips together in a small saucepan over
low heat, stirring constantly. Spread this mixture evenly over the cereal
mixture. Let stand until firm. Cut into 1" x 2" bars to serve.
From _More Back of the Box Gourmet_ by Michael McLaughlin.
Formatted by Ilene Warfield.
