Chocolate Scotcheroos

1 cup light corn syrup
1 cup sugar

1 cup peanut putter

6 cups Rice Krispies cereal

1 package (6-ounce, 1 cup) semisweet chocolate chips

1 package (6-ounce, 1 cup) butterscotch chips

Combine corn syrup and surgar in large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies cereal. Stir until well coated. Press mixture into 13x9-inch baking pan coated with cooking spray. Set aside.

Melt chocolate and butterscotch chips together in small saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2x1-inch bars when cool.

Makes 4 dozen

(Recipe can easily be halved which is how I normally make it)