1 cup sugar                
1 cup corn syrup
1 1/2 cups chunky peanut butter
6 cups Rice Krispies
10 oz. butterscotch chips
10 oz. milk chocolate chips

In large saucepan, heat the Karo syrup and sugar just until it starts to boil.  Add the peanut butter and stir.  Remove from heat.  Add Rice Krispies and pat into a jellyroll pan. 

Melt together the chocolate chips and the butterscotch chips.  Spread the chocolate mixture over the Rice Krispies.  Let set for 2 hours before cutting into bars.

(Tavia Larson)

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