Scotcheroos

1 c corn syrup

1 c granulated sugar

1 c peanut butter

6 c rice crispy cereal

1/2 pkg chocolate chips

1/2 pkg butterscotch chips

Combine corn syrup, sugar, and peanut butter in a sauce pan over medium low heat. Once peanut butter is melted and sugar is dissolved into a homogenous mixture, pour over rice crispies in a large mixing bowl. Spray a 9x13 pan with Pam. Put crispy mixture in pan and press down lightly. Using your melting method of choice (double boiler, microwave, etc.) melt your chocolate chips and butter scotch chips together and combine until smooth. Spread over the crispies. Let chocolate mixture cool until set before you cut out your bars.

Note: I actually prefer to use a large baking sheet w/ a lip instead of a 9x13 pan. It makes a thinner bar, and I like the ratio of less crispy to the chocolate topping better. The only tweak you have to make is use a full bag of chocolate chips and a full bag of butterscotch chips, or you won't have enough to cover the entire top.