Chocolate Scotch-o-Roo's

Submitted by: Rachel Canham

Bring to a boil:

1 c. sugar

1 c. light Karo syrup

Then add:

1 c. peanut butter

Stir until smooth. Pour over 6-9 cups of Rice Krispies and then mix. Pat into greased jelly roll pan. Melt 12 oz. semi-sweet chocolate chips and 12 oz. butterscotch chips. Spread over the top of Rice Krispies. Refrigerate. Cut into squares.

*I usually cut them first and then refrigerate. I also butter my hands so I can press into pan without sticking to the mix.