Chocolate Scotcheroos

By: Melanie King

1 c. sugar
1 c. light corn syrup
1 c. peanut butter
6 c. crispy rice cereal
1 c. semi-sweet chocolate chips
1 c. butterscotch chip

Directions:
Butter a 9″ x 13″ cake pan and set it aside. In a saucepan, over medium heat, combine the sugar and corn syrup and bring it to a rolling boil. Remove it from the heat and stir in the peanut butter. Mix in the rice cereal until it's evenly coated. Press the mixture into the buttered cake pan. In a glass bowl melt the chocolate and butterscotch chips in the microwave, stirring occasionally until it's smooth and well blended. Spread the mixture over the top of the crispy cereal mixture that's in cake pan. Chill it until it's set, then cut it into bars.