Chocolate Scotcheroos - cooking recipe

Ingredients

1 c. sugar
1 c. clear Karo syrup
1 c. peanut butter
6 c. Rice Krispies
1 c. chocolate bits
1 c. butterscotch bits

Preparation

Melt chocolate and butterscotch bits in double boiler.
In large pan, combine sugar and syrup.
Cook over low heat until just coming to a boil.
Stir in peanut butter.
Add Rice Krispies. Press into buttered 13 x 9-inch pan.
(Use wax paper to press evenly in pan.)
Spread melted chocolate over mixture. Refrigerate for 1 hour.
Cut into bars.
(If sticky, refrigerate longer.
If too hard, let stand about 5 minutes.)